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   Friday, February 21, 2020 

Vote for your Country in the Battle of the Islands! Stuffed Chicken Breasts with Sherry Sauce



Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4


  • 1 Teaspoon grace hello margarine
  • 2 Tablespoons parsley flakes
  • 1 Medium onion, chopped
  • 2 Cloves garlic, minced
  • 2 Whole chicken breasts
  • 1 Teaspoon salt
  • 1 Teaspoon grace caribbean traditions black pepper
  • 4 Ounces anchor cheddar cheese , shredded
  • 1⁄4 Cup Grace Vegetable Oil


  1. In a frying pan melt GRACE HELLO MARGARINE; add parsley flakes, chopped onion, minced garlic and sauté for 2 minutes. Set aside to cool.

  2. Remove skin and de-bone chicken breasts; tenderize and flatten using a mallet. Split chicken breast down the centre, cutting almost but not completely through :(finished breasts should resemble a butterfly). Season with salt and GRACE CARIBBEAN TRADITIONS BLACK PEPPER.

  3. Place sautéed seasonings on chicken breasts and sprinkle with shredded cheese.

  4. Roll chicken breasts into small logs, securing with toothpicks.

  5. In a skillet heat GRACE VEGETABLE OIL and brown the chicken logs on both sides.

  6. Place in a shallow baking dish; spoon sherry sauce over chicken. Cover and bake in a pre-heated oven at 180°C (350°F) for 15 minutes or until done.

1 ¼ cup Water
1 Tbsp Granulated Sugar
2 Tbsps Cornstarch
2 Tbsps Parsley flakes
¼ cup Sherry
  1. In a saucepan dissolve GRACE CHICKEN NOODLE SOUP MIX in 250 ml (1 cup) water; bring to a boil. Add granulated sugar and stir until granules are dissolved.
  2. Dissolve cornstarch in remaining 60 ml (¼ cup) water and add to mixture, stirring to prevent lumps from forming.
  3. Add parsley flakes. Remove pot from flame and add sherry. Stir to combine.
  4. Strain and use as directed.


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