Cashew Stuffed Chicken - Chef Kip Peters, Executive Chef, South Bend Country Club

This is a baked chicken roulade with terrific flavor from Chef Peters' collection of recipes he has developed for the country club.  He served it at cooking class and received rave reviews.

Ingredients:

6 6 oz. boneless, skinless chicken breasts
2 celery ribs, chopped
1med. onion, chopped
2 oz. butter, melted
4 oz. cashews
2 cups of white or wheat bread, cubed
2 tsp dried sage
8 oz. chicken broth
1 egg
Salt and pepper to taste

Pound chicken breasts with a mallet to about 1/4" thickness.

Preheat oven to 375 degrees.

Saute celery and onion in butter until onion is translucent.  Add cashews, bread cubes and seasonings.  Stir in chicken broth and egg.  Place several tablespoons of the stuffing mixture onto each chicken breast and roll them up or fold them over.

Bake for about 30 minutes or until center of the stuffing reaches 165 degrees on an instant read thermometer.  Serves 6.

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