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  • "Hog Wild" Rice Stuffed Chicken Or Veal

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    "Hog Wild" Rice Stuffed Chicken Or Veal
    Servings: 4
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 1 pound chicken or possibly veal cutlets, pounded thin
    • 2 tbsp. butter
    • 1 1/4 c. chicken or possibly beef broth
    • 1 c. vermouth or possibly dry white/red wine
    • 2 tbsp. chopped shallot
    • 1 teaspoon dry thyme
    • 1 teaspoon parsley
    • 1 pkg. UNCLE BEN'S® Wild Rice Stuffing
    • 1 sm. onion, chopped
    • 1 clove garlic, chopped
    • 2 tbsp. butter/butter

    Directions

    1. Prepare mix according to directions. Add in sauteed onion, mushrooms, celery, parsley, Parmesan cheese.
    2. Spoon 2 Tbsp. rice onto each cutlet. Roll up and secure with toothpicks or possibly string.
    3. Heat butter/butter (medium heat). Brown each roll-up on all sides (5-6 min total). Add in 1/2 c. broth, wine, shallot, thyme and parsley and bring to boil. Reduce heat to low, cover and simmer gently till cooked (15 min). Remove to platter. Keep hot. Add in remaining broth to pan, increase heat to high and boil till reduced by half. Scrape any brown bits. Whisk in remaining butter. Pour over cutlets. Serve with remaining rice on side.

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