Stuffed Chicken Blanco With Rice

Preheat your oven to 350u00b0. Rinse off the cuts of meat in cold water and place on paper towels. Set aside. Stuffing: Place the water, bouillon, and butter in a large saucepan and bring to a slow boil. Turn heat down to medium-low. While this is boiling, In a skillet, gently saute the mushrooms, onions, celery, and rosemary leaves in the olive oil. Add the veggies, bread, and spices to the liquid mixture and remove from heat. Cover and let stand until ready to serve.

Meat: Being very careful, gently cut a pocket with a sharp knife through the side of each breast, making sure not to come too close to the sides. Stuff the pockets firmly with stuffing. With clean hands, generously coat each piece of meat in egg white and place the meat one piece at a time onto the plate containing the bread crumbs. Flip over gently until each side is coated. Place the meat into a baking dish, and bake at 350u00b0 for 25-35 minutes, or until the largest piece of meat no longer has any pink meat left in the center.

Rice: Follow the directions on the rice to either cook it in the microwave or on the stovetop. Keep warm. Sauce: Put cream and butter in a small saucepan and slowly heat until smooth. While making the sauce, you will need to constantly be stirring it with a wooden spoon so that it will not curdle or burn. Also, don't turn the heat up too high. Gently add all other liquid ingredients to the sauce. Continue heating and stirring at a low heat until the mixture is consistent.

Slowly add the Wondra flour to the sauce. Continue stirring until the sauce is thicker and once again consistent.

Serve the chicken over a bed of rice, with sauce poured over it. Top it all off with a sprig of rosemary for garnish, and some fresh grated Parmesan cheese.Enjoy!