2 Chicken breast halves,
-- skinned and boned*
2 tb Onion, chopped
2 tb Celery, chopped
1 ts Margarine
2/3 c Rice, cooked, unsalted
1/8 ts Poultry seasoning
1/8 ts Salt
1 ds Pepper
1 ds Garlic powder
2/3 c Chicken stock
-(from Stewed Chicken,
- p. 47, step 4)
-----------------------------------GRAVY-----------------------------------
2 ts Flour
1 tb Water
1/3 c Chicken cooking liquid
-(see step 7 below)
2 servings of 1 chicken roll with about 3 tablespoons gravy
each 240 calories per serving
1. Pound breast halves with meat mallet until fiat.
2. Cook onion and celery in margarine until tender.
3. Mix in rice and seasonings.
4. Place half of rice mixture on each breast half. Start
with narrowest end and roll. Tie string around each end
of roll to hold it together. Leave ends of string long
so they can be easily removed before serving.
5. Brown chicken rolls on all sides in hot frypan.
6. Add stock and bring to a boil. Reduce heat, cover, and
simmer until tender--about 15 minutes.
7. Remove rolls from cooking liquid Keep rolls warm while
making gravy.
8. For gravy, mix flour and water until smooth. Stir into
cooking liquid. Cook, stirring constantly, until
thickened--about 1 minute.
9. Serve gravy over chicken rolls.
*NOTE: Use chicken breast halves from a 3-1/3 pound
chicken. Use remaining parts for Stewed Chicken (p. 47)
* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244
* Meal-Master format courtesy of Karen Mintzias
