Coq Au Vin Rosettes
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Meals with this Water Hack
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Ingredients:
- 1/2 cup Muenster cheese
- 1/4 cup of Swiss cheese
- 1/4 cup of Romano cheese
- 4 oz Cream cheese
- 2 Chicken breasts
- 8 Lasagna noodles
- 4 oz Mushrooms
- 1 tablespoon of butter
- 1/4 cup of Diced onions
- 1/3 cup of White wine
- 1 teaspoon savory
- 1/2 teaspoon coarse black pepper
- 1/4 cup of sour cream
- 1 tablespoon flour
- 1/4 cup of cream
- Slivered toasted almonds
Directions:
- Cut chicken meat into small chunk pieces. In skillet, sautee butter, onion, and mushrooms (about 5 minutes).
- Add chicken to onion and mushrooms; cook over medium heat about 5 minutes.
- Add wine and savory; Cook for 10 minutes, covered, on medium-low.
- Cook noodles as directed and run under cold water. Cut off bottom frill of noodles. Roll noodles, leaving a 2 1/2" center and stand up in casserole dish. Using a slotted spoon, spoon chicken mix into each noodle center.
- Dice cream cheese into cubes and add to skillet with wine sauce; heat till melted. Mix together sour cream, cream and 1 tablespoon flour; add to skillet. Stir till blended.
- Add cheeses and pepper; stir till melted. Spoon over lasagna rings; garnish with almonds.
- Bake at 325 for 20 to 25 minutes.
Until Next Time… Be Well!
Kind Regards,
RSN
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