Chicken Herb Stuffing

Chicken Herb Stuffing

SaskFlax.com ©2014

Apple juice or chicken broth can be substituted for white wine.

Ingredients:

• 2 (6 oz/375 g each) boneless, skinless chicken breasts 
• 1 1/2 tsp (7 mL) canola oil 
• 1 tsp (5 mL) minced onion 
• 1 tsp (5 mL) minced red pepper 
• 2 tsp (10 mL) chopped, sundried cranberries 
• 1 tsp (5 mL) whole flaxseed 
• 2 slices whole wheat bread cut into 1 cm (1/2 inch) cubes 
• 1 large egg 
• 1 Tbsp (15 mL) white wine* 
• 1 Tbsp (15 mL) ground flaxseed 
• 1 tsp (5 mL) chopped parsley 
• canola oil
• alt and pepper to taste
• paprika to taste

Instructions:

1. Flatten chicken breast to 1/4 inch (6 mm) thickness between two sheets of wax paper. Set aside.
2. In a large skillet, heat canola oil over medium-low heat. Add onion and red pepper, sauté 1 minute. Add cranberries and whole flaxseed, cook 2 minutes. Remove mixture from heat, let cool a few minutes.
3. In a bowl, combine bread, egg, wine, ground flaxseed, parsley, onion-red pepper mixture. Season with salt and pepper.  Mix well.
4. Spread 1/2 cup (125 mL) stuffing mixture on breast. Roll up. Repeat with other breast.
5. Preheat oven to 350º F (180º C).
6. Place chicken rolls on a baking sheet that has been sprayed with a nonstick cooking spray. Lightly brush the top of the chicken rolls with canola oil.  Sprinkle with salt, pepper and paprika.
7. Bake 40 to 45 minutes.  Rolls should feel firm and bounce back when gently pressed on top with fingertip.

Yield:  2 servings

Serving Size:  1 chicken breast. Each serving contains 2 tsp (10 mL) of flax.