1. Flatten chicken breasts between 2 sheets of waxed paper. Marinate in wine for 1 hour. 2. To prepare filling, saute garlic in oil. Add onion and cook until translucent, then add the crab meat, mushrooms, sage, pepper, salt and peppers. Saute until mushrooms are soft. 3. Remove chicken from wine. Pat dry. 4. Place filling on one side of chicken breast, then roll. Tie with string. 5. Heat butter in Dutch oven and brown chicken breasts on both sides. 6. Add coconut MILK and ginger. Simmer a few minutes. 7. Dissolve bouillon cube in coconut CREAM and pour into pan with half and half. Simmer until chicken is tender, turning occasionally, about 30 minutes. 8. Remove chicken. Set aside and keep warm. 9. Stir cornstarch into water until dissolved. 10. Let the sauce simmer and add cornstarch mixture to thicken. 11. Slice chicken rolls and pour sauce over. ---------------------------------------------------------------------------
Nutrition
Ingredients
