Ingredients
6 boneless skinless chicken breasts
1-2 chopped onions
1-2 boxes of sliced mushrooms
¼ cup for sauteing Canola oil
2 tbsp Margarine
2 tbsp Flour
¼ cup Non-dairy creamer- use only if you want a creamier consistency
¼ tsp Seasoned salt
¼ tsp Granulated garlic
¼ tsp Granulated onion
1-2 cups Chicken broth
*The dried fruit rice mixture
*Quinoa with mushrooms and onions
How to prepare the chicken
Take chicken breast and cut each one horizontally, so you have two halves
If the breasts are too thick, you need to pound them a little but not too thin
Next, lie them down breast side up
Take a tablespoon of filling and place it in the center of the breast. Next, roll the two ends together and make sure, when you put them in the pan, that the ends are tucked tightly underneath.
Once the pan contains all the stuffed breasts, you need to pour the broth over the breasts. The broth should not be more than ½ way up the side of the breasts. Next, season the breasts with salt, garlic, and onion.
In the meantime, you need to make a roux to thicken the broth to cover the chicken breasts before baking. A roux is a 1-to-1 mixture. In a saute pan, put 1 tbsp of margarine to 1 tbsp of flour. Mix in a saute pan on low heat. Don't overcook. The mixture should be a pale yellow paste. Once this is done, add 1-2 cups of broth. It will thicken slowly. This should take at most 10 minutes. I often have sauteed mushrooms and onions around. I saute them in canola oil until they are caramelized. I would add 2-3 tbsps of each to the mixture in the pan and then pour all of it over the chicken.
Bake the chicken in the oven uncovered on the middle rack at 350 degrees. Make sure the oven is preheated. Cook for 45 minutes or until the breast is lightly browned. The amount of juice will keep the chicken moist.
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