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Coq Au Vin Rosetts

        

    1/2 c  muenster cheese

    1/4 c  swiss cheese

    1/4 c  romano cheese

      4 oz cream cheese

      2 ea chicken breasts

      8 ea lasagna noodles

      4 oz mushrooms

      1 T  butter

    1/4 c  onions,diced

    1/3 c  white wine

      1 t  savory

    1/2 t  coarse black pepper

    1/4 c  sour cream

      1 T  flour

    1/4 c  cream

           toasted almonds,Slivered

Cut chicken meat into small chunk pieces.  In skillet, saut 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 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.

 

 

Wisconsin State Fair











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