250 g of fresh parsley, chopped with the stems removed, without the leaves
1 garlic clove mashed
125 g of pork fat
3 stalks of scallions finely chopped
1/4 teaspoon of oregano
salt and black pepper to taste
1/2 cup of margarine
1 medium onion chopped
250 g of mushrooms sliced
1 chicken breast of 1750 g
1 cup of white wine
250 g of fresh parsley, chopped with the stems removed, without the leaves
1 garlic clove mashed
125 g of pork fat
3 stalks of scallions finely chopped
1/4 teaspoon of oregano
salt and black pepper to taste
1/2 cup of margarine
1 medium onion chopped
250 g of mushrooms sliced
1 chicken breast of 1750 g
1 cup of white wine
Mix the chicken's meat with garlic, pork fat, scallions, oregano, salt, and pepper well
Heat half of the margarine and sauté the onion and mushrooms for about 5 minutes
Add to the mixture of parsley, mixing well
Stuff the chicken breast with this mixture
Rub the exterior of the chicken with the remaining margarine and place it in a baking dish
Brush with half of the wine
Cover with aluminum foil
Bake at moderate temperature (170°) for 30 minutes, basting with the remaining wine during cooking time
Remove the foil and continue baking until golden brown for about 4 to 6 minutes.
