Stuffed Chicken Breasts(Serves 4)

• 1/2 c. toasted wheat germ
• 1/4 c. chopped green onion
• 1/2 tsp. basil, crumbled
• 1/4 tsp. garlic powder
• 1/4 c. melted butter
• 2 tsp. chicken seasoned stock base
• 2 Tbsp. flour
• 3/4 c. Chablis or other white wine
• 1/2 c. half and half
• 2 whole chicken breasts, halved and boned
• 1 Tbsp. margarine (for frying)

1. Mix toasted wheat germ, onion, basil and garlic powder into melted butter.
2. Combine stock base and flour; gradually add wine and half and half.
3. Stir until smooth.
4. Add 1 tablespoon of this sauce to wheat germ mixture and set remainder aside.
5. Place chicken breast on a board, cover with waxed paper and flatten with a mallet.
6. Place equal amount of wheat germ stuffing in center of each chicken breast.
7. Roll breasts around stuffing.
8. Fasten with picks.
9. Brown chicken and place in a baking dish.
10. Pour sauce over chicken.
11. Bake at 400u0b0 for 45 to 50 minutes.

toasted wheat germ, green onion, basil, garlic powder, butter, chicken, flour, chablis, chicken breasts, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=533607 (may not work)