Stuffed Sherried Chicken Breasts Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Boneless skinless chicken breasts, 1-1/2 lb
1 tsp: Butter,
1/2 cup: Dry sherry,
STUFFING:,
12 Large: spinach leaves,
1 tbsp: Butter,
1: Onion, chopped
2 Cloves: garlic, minced
1 cup: Coarsely grated zucchini,
1/2 cup: Coarsely grated carrot,
1/2 tsp: Dried thyme,
1/2 cup: Fresh bread crumbs,
2 tbsp: Chopped fresh parsley,
1: Egg white,
1/4 tsp: Each salt and pepper,
Directions:
Between sheets of waxed paper, pound chicken to 1/4 inch thickness.
STUFFING: Trim spinach and rinse under water, shake off excess
water. In saucepan, cover spinach and cook over medium-high heat,
with just the water clinging to leaves, for 1 minute or until just
wilted; drain and set aside.
In nonstick skillet, melt 1 tbsp. butter over medium heat; cook onion
and garlic for 3 minutes or until softened. Stir in zucchini, carrot
and thyme; cook, stirring often, for 5 minutes or until tender.
Remove from heat. Add bread crumbs, parsley, egg white, salt and
pepper; mix well.
Top each chicken breast with 2 spinach leaves; spread stuffing evenly
over spinach. Carefully roll up each breast and tie each end with
cotton string. (Chicken can be prepared to this point, covered and
refrigerated for up to 8 hours.)
In large nonstick skillet, melt butter over medium heat; cook stuffed
breasts, turning occasionally, for 5 minutes. Pour in sherry; reduce
heat to medium-low and cook, covered, for 10 to 12 minutes or until
chicken is no longer pink inside, turning to coat in sauce for last 2
minutes. Let stand for 5 minutes. Untie each roll and cut diagonally
into 3 or 4 slices. Makes 6 servings. Typed in MMFormat by
cjhartlin@msn.com Source: Canadian Livings Family Cookbook.
Source from luhu.jp
STUFFING: Trim spinach and rinse under water, shake off excess
water. In saucepan, cover spinach and cook over medium-high heat,
with just the water clinging to leaves, for 1 minute or until just
wilted; drain and set aside.
In nonstick skillet, melt 1 tbsp. butter over medium heat; cook onion
and garlic for 3 minutes or until softened. Stir in zucchini, carrot
and thyme; cook, stirring often, for 5 minutes or until tender.
Remove from heat. Add bread crumbs, parsley, egg white, salt and
pepper; mix well.
Top each chicken breast with 2 spinach leaves; spread stuffing evenly
over spinach. Carefully roll up each breast and tie each end with
cotton string. (Chicken can be prepared to this point, covered and
refrigerated for up to 8 hours.)
In large nonstick skillet, melt butter over medium heat; cook stuffed
breasts, turning occasionally, for 5 minutes. Pour in sherry; reduce
heat to medium-low and cook, covered, for 10 to 12 minutes or until
chicken is no longer pink inside, turning to coat in sauce for last 2
minutes. Let stand for 5 minutes. Untie each roll and cut diagonally
into 3 or 4 slices. Makes 6 servings. Typed in MMFormat by
cjhartlin@msn.com Source: Canadian Livings Family Cookbook.
Source from luhu.jp