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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
- Prepare mix according to directions. Add in sauteed onion, mushrooms, celery, parsley, Parmesan cheese.
- Spoon 2 Tbsp. rice onto each cutlet. Roll up and secure with toothpicks or possibly string.
- 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 669g | |
| Calories 1423 | |
| Calories from Fat 785 | 55% |
| Total Fat 88.19g | 110% |
| Saturated Fat 41.2g | 165% |
| Trans Fat 0.0g | |
| Cholesterol 551mg | 184% |
| Sodium 716mg | 30% |
| Potassium 1406mg | 40% |
| Total Carbs 10.45g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.76g | 2% |
| Protein 140.62g | 225% |
