1. Melt butter in a nonstick frying pan over medium heat. 2. Add onions, garlic and ginger and cook stirring often, for 2 to 5 minutes or until softened. 3. Add broccoli and cook, stirring for 1 minute. 4. Remove from heat and add breadcrumbs, parmesan cheese, sundried tomatoes, basil and pepper. Set aside. 5. Drain pears, reserving juice, and chop enough fruit to make 1/2 cup. 6. Stir into stuffing mixture. Makes about 2 cups of stuffing. 7. Using a meat mallet or the edge of a plate, pound chicken breasts between 2 pieces of plastic wrap until 1/4 inch thick. 8. Divide stuffing between each chicken breast and roll up tightly. 9. Use toothpicks, poultry pins or kitchen string to secure rolls closed. 10. In a plastic bag or bowl, combine flour, salt, pepper and tarragon. Mix until combined. 11. Dredge chicken rolls in flour mixture until evenly coated. 12. Heat oil in frying pan set over medium high heat. 13. Add chicken and brown, turning often, for about 10 minutes until golden. 14. Add white wine and water to the pan. 15. Bring to a boil and reduce heat to medium. 16. Cook, uncovered and turning chicken often, for 30 minutes or until an instant read thermometer inserted in centre of chicken registers 180f. 17. Transfer chicken to a platter and keep warm in oven. 18. Whisk cornstarch into pear juice. 19. Whisking, pour juice mixture into pan juices. 20. Bring to boil and simmer, stirring often for 5 to 10 minutes or until thick enough to coat the back of a spoon. 21. Stir in remaining pears and cinnamon. 22. Sprinkle with parsley if desired. 23. Serve chicken rolls with the sauce on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
