Shrimp-Stuffed Chicken Rolls

Course : Chicken
Serves: 4
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1 cup small shrimp
1/4 cup dry bread crumbs
1/4 cup green onions -- chopped
2 tablespoons white wine
2 teaspoons fresh savory -- chopped or 1/2 teaspoon dried savory
4 medium chicken breast halves without skin -- boned
1/3 cup chicken broth
1 teaspoon paprika

Preparation / Directions:

In med. bowl, combine all stuffing ingredients; mix well. Set aside. Place 1 chicken breast, boned side up, between 2 pieces of plastic wrap. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken breast halves. Heat oven to 350°. Spread 1/4 of stuffing over each flattened chicken breast; roll up, starting at short side. Secure each with wooden picks. Place chicken rolls in 9-inch square baking dish; pour chicken broth over rolls. Sprinkle with paprika. Bake at 350° for 35 to 40 minutes until chicken is fork tender and juices run clear.

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