Wild Herb Stuffed Chicken ~ from PonoHawaii

Need to create:
--Marinate breasts
--Mix Stuffing
--Make Tomato sauce for serviing

Marinate 6 Chicken Breasts in white wine for 30 minutes
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Stuffing - Mix in bowl:
1 cup Portabello Mushrooms and white onions grated in small bits
1/4 cup white rice
ground oatmeal
2 egg whites
Corriander, Fennel Seeds, Paprika, Basil, Parsley, Majoram, Cilantro, 
Tumeric, Cumin
Cover and Refrigerate for 15 minutes
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Spray Glass baking pan with cooking spray
Preheat oven to 400 degrees
Put baking pan in oven to get hot
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12 Wooden Skewers - Cut them in half

Take chicken breast and fan it out as much as possible.
Arrange the meat so that the thinnest/ widest portion is towards you.
Put in a tablespoon of the stuffing mix and roll it up and insert the 
skewers diagonally through each end.
Place in warmed baking pan and do the next.

Cook for 20-30 minutes depending on the size of the chicken breast 
and the altitude of your location.
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Take out skewers and put in container to refrigerate overnight.
After the chicken has been cold - take out and cut in 1/2 inche slices.
Portion in bags and refrigerate or freeze.
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Tomato Sauce
4 whole tomato chopped
1 white onion chopped
1 red pepper chopped
1 tablespoon lemon juice
2 garlic cloves grated
1 small jalepeno finely chopped
1/4 cup tomato salt free sauce

Put all ingredients in blender and blend until thick soupy sauce 
around 1-2 minutes. Store in refrigerator. Sauce also goes great with 
other dishes/potatoes, etc.
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To eat:
Arrange chicken slices in bowl or small plate in a downed domino 
position.
Spoon over tomato sauce
Microwave 30 seconds for non-frozen/ for frozen - microwave 1 1/2 
minutes first then put on tomato sauce and finish for another 30 
seconds.