Chicken 2

3 tablespoons olive or salad oil
1/2 cup chopped green onion
1/2 cup chopped celery
1-1/2 cups crumbled potato chips
2 tablespoons canned chili, drained
1/4 cup chopped parsley
1 egg, beaten
1/2 teaspoon Poultry seasoning
1/4 teaspoon cayenne pepper
4 large chicken breasts, skinned and split
All-purpose flour
1/4 cup olive or salad oil
1 can mushroom soup
1/4 cup white wine

Special utensils: l0 x 6 x l-1/2 inch baking dish, wooden toothpicks

Preheat/bake Oven: 350F.

In a medium saucepan, heat oil. Add onions and celery; saute for 5 minutes, stirring. Add chips, chilies, parsley, egg, poultry seasoning, cayenne pepper, Mix well. Spoon Stuffing onto centers of chicken pieces, leaving a 1/2 inch edge all around. Roll each from narrow end and fasten with wooden toothpicks. Coat lightly with flour.

Heat 1/4 cup oil in a skillet; lightly brown chicken rolls in the hot oil. Place chicken in a shallow baking dish. Blend soup with wine until smooth. Pour over chicken rolls. Bake as instructed.

Remove from oven and serve.

Serves: 4

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Cajun Country -- New Iberia, Louisiana