2    Chicken breast halves,
-- skinned and boned*
2 tb Onion, chopped
2 tb Celery, chopped
1 ts Margarine
2/3 c  Rice, cooked, unsalted
1/8 ts Poultry seasoning
1/8 ts Salt
1 ds Pepper
1 ds Garlic powder
2/3 c  Chicken stock
-(from Stewed Chicken,
- p. 47, step 4)

GRAVY
2 ts Flour
1 tb Water
1/3 c Chicken cooking liquid
-(see step 7 below)

2 servings of 1 chicken roll with about 3 tablespoons gravy each 240
calories per serving

1. Pound breast halves with meat mallet until fiat.

2. Cook onion and celery in margarine until tender.

3. Mix in rice and seasonings.

4. Place half of rice mixture on each breast half. Start with narrowest end
and roll. Tie string around each end of roll to hold it together. Leave
ends of string long so they can be easily removed before serving.

5. Brown chicken rolls on all sides in hot frypan.

6. Add stock and bring to a boil. Reduce heat, cover, and simmer until
tender–about 15 minutes.

7. Remove rolls from cooking liquid Keep rolls warm while making gravy.

8. For gravy, mix flour and water until smooth. Stir into cooking liquid.
Cook, stirring constantly, until thickened–about 1 minute.

9. Serve gravy over chicken rolls.

*NOTE: Use chicken breast halves from a 3-1/3 pound chicken. Use remaining
parts for Stewed Chicken (p. 47)

* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden
Bulletin Number 244 * format courtesy of