This kitchen is where we spread the love in my family. Of course, there are the favorites that each family member brings to the table at the big holiday gatherings. Then there are the favorites that are a little harder to make and you really only share this for the smaller gatherings, anniversaries, birthdays, or those special celebrations. One of those main dishes for me is the chicken rolls with pork stuffing that I have made for over 30 years. My husband has been trying to get me to make it for months and so I have decided it was time to share this recipe with my Wine and Dine family too.
Where the recipe for Chicken Rolls with Pork Stuffing came from.
Just a quick story about where this recipe came from. It is kinda funny but I was being a bit dishonest to be honest!!! I was working in a large farm store that carried about everything that a farmer or rancher could need or want. I had been there for a few months and had been transferred through a few departments and ended up in the small kitchen appliance department with a very persnickety supervisor. She ran several employees off with her perfection and demands to keep her department in pristine shape. I guess I passed her test and worked quite well with her and so the head manager of the store pretty much left us alone.
We had a great routine down which gave us some downtime other than our regular 10-minute breaks. My favorite activity was to look through the cookbooks and write down the ones I wanted to try. Well, as I am sure you guessed this was one of those recipes. I do not remember what book it came out of but I had my nose in the book and pen in hand, writing the recipe down on the back of their latest flyer.
Recipe Worth Passing On
It was a bit longer than most I copied and I was very preoccupied with this awesome new recipe and never noticed the head manager had walked up and was looking over my shoulder reading what I was writing!!!! When I realized he was there I knew I had to think quick or I was in trouble. I looked up, stared him in the eye, and said this was an awesome recipe and if he wanted a copy I would be happy to write him a copy also.
He was was so stunned at my reaction that he just stammered a bit and thanked me for the offer. He walked around the corner and I breathed a big sigh of relief. I couldn’t believe he just walked away. I was very careful from then on what I did with my unofficial breaks. My supervisor thought it was hilarious that the head manager caught me, I didn’t think it was that funny at the time. Believe it or not, I still have that copy of the recipe.
Chicken Rolls with Pork Stuffing Ingredients
- 3 pounds of Large Chicken Breasts (boned, skinned & cut in half)
- 1/2 pound ground pork
- 1 small onion
- 1 clove garlic
- 1 cup soft bread crumbs
- 1/2 teaspoon salt
- 1/4 ground sage
- 1 egg, beaten
- 2 tablespoon butter, melted
- 1/2 teaspoon salt (not necessary if you use Himalayan salt block)
- 1/2 cup cold water
- 2 teaspoon cornstarch
- 1/2 teaspoon better than bouillon
Start the cooking process
Cook and stir the pork, onion, and garlic over medium heat until the pork is brown. Drain fat off. Let cool off while preparing the chicken breast. Then, stir bread crumbs, spices, and egg into the pork mixture. Divide this mixture up between the chicken breast pieces.
Prepare the Chicken Breast
Place chicken on a Himalayan salt block and slice the chicken breast in half. Leave the chicken on the salt block for just a minute or two, make sure they are patted dry first so they do not absorb too much salt. Place each piece between wax paper or plastic wrap and pound until about 1/4 inch thick, pound out carefully so that you do not tear the chicken.
Prepare for the Oven
Take each piece of chicken and lay it flat, take a portion of the stuffing mixture and place in the center, roll the chicken up around the stuffing, and insert a toothpick. Place each roll on a greased 11 x 17 rectangle baking dish. Brush with melted butter, using all of it. If you did not use a salt block to cut the chicken and let it rest on it, then you will need to add 1/2 teaspoon of salt in this step.
Bake at 400° oven until chicken is done, 35 to 40 minutes. Remove chicken to a warm platter and remove the wooden toothpick.
Prepare Gravy
Pour the liquid from the baking dish into a saucepan. Stir 1/2 cup of cold water into the cornstarch and stir into the liquid. Stir in the chicken juice Better than Bouillon. Heat to a boil over medium heat, stirring constantly for about one minute. Pour this gravy over each chicken breast and serve with your favorite vegetable and salad for a special meal.
Wine Pairing for Chicken Rolls with Pork Stuffing
Wine pairing is a relatively new adventure for my husband and me. The wine that we chose for this meal is a Pinot Noir. Parables In Red, 2018 Pinot Noir. This wonderful series of wines that have awesome labels with parables on them. Delicious to drink and delightful to read!
The label of this wine is worth the read, so I took a picture and enlarged it. Hope you enjoy it as much as I did.
We have joined a wine of the month club that is so fun and exciting. We meet every Wednesday to Wine & Dine! Members of this club are from all around the world. Different ones volunteer to cook and pair their wine of choice from a recent shipment. We have made some friends and I have actually met some of them now and we would love for you to join us. I made this dish on May 4, 2022, and when it is published I will add it here.
Just for fun, I put the ad copy so you could see some interesting prices and you young folks may have to google what exactly it is they are advertising. LOL
Response Magic