Yield: 18 servings

• 9 Whole chicken breasts*
• 1 Egg
• 1 tablespoon Water
• Matzo meal
• Basil
• Salt and pepper
• Oil for browning

STUFFING:

• 1 Onion, grated
• 2 Carrots, grated
• 1 Stalk celery, chopped
• 1 1/2 teaspoons Salt
• 1/2 cup Margarine
• 3 Eggs
• 1/8 teaspoon Pepper
• 1/2 cup Water
• 1 cup Matzo meal
• 2 tablespoons Chopped parsley

SAUCE:

• 6 tablespoons Margarine
• 4 1/2 tablespoons Potato starch
• 3/4 teaspoon Salt
• White pepper
• Pinch of tarragon
• 3/4 cup White wine
• 3/4 cup Coffee Rich
• Parsley, chopped
• Mushrooms, sliced and sauted

* boned; skinned and cut in halves Pound chicken to flatten. Saute onion in margarine; add remaining ingredients. Place a spoonful on each chicken breast and roll up tightly. Dip the chicken rolls into mixture of egg and water; roll into crumb mixture (matzo meal, salt, pepper and basil). Heat oil in skillet and brown pieces on all sides. At this point, recipe may be refrigerated for later use, or completed.

To make sauce, blend potato starch, salt and pepper into melted margarine. Stir in broth and cook over medium heat. Add wine, stirring with wire whisk; simmer for 2 minutes. Stir in "cream" and parsley. Pour sauce over chicken and bake, covered, at 350 for about 45 minutes. Garnish with sauteed sliced mushrooms and parsley. (Actually, the "cream" should be omitted for Passover).