Stuffed Chicken Breasts With Chutney Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive Oil,
2 centiliter: Garlic,
1 large: Onion,
2 1/4 cup: Spinach,
4: Chicken Breasts,
1 tbsp: Balsamic Vinegar,
1/2 cup: Chicekn Stock,
1/4 cup: Chutney,
Directions:
Flavoured lightly with sauteed onions and garlic, this spinach
filling is good enough to eat alone - but its even better rolled
inside chicken breats and simmered in a simple sauce of broth,
balsamic vinegar and chutney
Preparation Time 35 minutes Cooking Time 15 minutes
per Serving
174 calories 3g total fat 6g saturated fat 66mg cholesterol 8g
carbohydrates 27g protein 107mg sodium
Preparation:
mince or press the garlic clove chop the onion chop the spinach leaves
skin, bone and split the chicken breasts
Heat oil in a 12-14 inch frying pan over medium-high heat. Add garlic
and onion and cook, stirring occasionally, until onion is soft (about
7 minutes). Add 2 cups of the spinach; let cool.
Rinse chicken; pat dry. Place each breast half nbetween 2 sheets of
plastic wrap. Pound with a flat-surfaced mallet to a thickness of
about 1/4 inch.
In centre of each breast half, mound an equal portion of the spinach
mixture. Roll meat around filling to enclose; fasten with wooden
picks. Place chicken rolls in pan used for spinach.
In a small bowl, mix vinegar, stock and chutney. Pour over chicken.
Bring to a simmer until meat is no longer pink and filling is hot in
centre; cut to test (about 8 minutes). Remove chicken from pan,
remove wooden picks and keep chicken warm.
Increase heat to high and bring chutney mixture to a boil. Cook,
stirring occasionally, until reduced to 1/2 cup (about 5 minutes);
then pour over chicken. Garnish with remaining 1/4 cup spinach.
Submitted By KAZ LANGRIDGE On 07-01-95
Source from luhu.jp
filling is good enough to eat alone - but its even better rolled
inside chicken breats and simmered in a simple sauce of broth,
balsamic vinegar and chutney
Preparation Time 35 minutes Cooking Time 15 minutes
per Serving
174 calories 3g total fat 6g saturated fat 66mg cholesterol 8g
carbohydrates 27g protein 107mg sodium
Preparation:
mince or press the garlic clove chop the onion chop the spinach leaves
skin, bone and split the chicken breasts
Heat oil in a 12-14 inch frying pan over medium-high heat. Add garlic
and onion and cook, stirring occasionally, until onion is soft (about
7 minutes). Add 2 cups of the spinach; let cool.
Rinse chicken; pat dry. Place each breast half nbetween 2 sheets of
plastic wrap. Pound with a flat-surfaced mallet to a thickness of
about 1/4 inch.
In centre of each breast half, mound an equal portion of the spinach
mixture. Roll meat around filling to enclose; fasten with wooden
picks. Place chicken rolls in pan used for spinach.
In a small bowl, mix vinegar, stock and chutney. Pour over chicken.
Bring to a simmer until meat is no longer pink and filling is hot in
centre; cut to test (about 8 minutes). Remove chicken from pan,
remove wooden picks and keep chicken warm.
Increase heat to high and bring chutney mixture to a boil. Cook,
stirring occasionally, until reduced to 1/2 cup (about 5 minutes);
then pour over chicken. Garnish with remaining 1/4 cup spinach.
Submitted By KAZ LANGRIDGE On 07-01-95
Source from luhu.jp