Ingredients

2 chicken breasts
1/2 C. wheat germ
1/4 C. green onions, chopped
1 Tbsp. sun-dried tomatoes, oil-packed, chopped
1/2 tsp. basil
1/4 tsp. garlic powder
1 Tbsp. chicken stock
2 Tbsp. all-purpose flour
3/4 C. dry white wine
1/2 C. half-and-half
5 Tbsp. margarine

Cooking Instructions

Combine the wheat germ, onions, sun-dried tomatoes, basil and garlic powder. Add 1/4 C. melted margarine. Set aside. Mix chicken stock and flour; gradually add the wine and half and half, stirring until smooth. Blend 1 Tbls. of the wine mixture with the wheat germ mixture. Reserve the remaining sauce. Separate the whole chicken breasts so you will have 4 pieces. Cover chicken with waxed paper and pound flat. Repeat with remaining 3 chicken pieces. Place 1/4 of the mixture on each chicken piece; roll up carefully and fasten with toothpicks. Melt 1 Tbls. margarine in skillet and brown the roll-ups on each side. Transfer to a baking dish with cover. Pour the remaining sauce over chicken, cover and bake in preheated oven at 400 for 40-45 minutes. Remove toothpicks and serve immediately.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)