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Stuffed Chicken Breasts Recipe
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To make stuffed chicken breasts for 6 you will need
Ingredients
| 12 | | Chicken breasts; skinned, boned | | 1 | fl oz | Olive oil | | 2 | | Cloves garlic; crushed | | 1 | pound | Fresh spinach; chopped | | | Salt & pepper to taste | | 1/2 | pounds | Feta cheese; crumbled | | 4 | fl oz | Milk | | 4 | | Eggs; beaten | | 5 1/4 | oz | Italian-flavoured bread crumbs | | | Peanut oil for frying | | 2 | tablespoons | Butter | | 5 1/4 | oz | Sliced mushrooms | | 1 | tablespoon | Flour | | 8 | fl oz | chicken-broth | | 8 | fl oz | Dry-white-wine | | 1/2 | | Lemon; juice of | | 1 1/4 | oz | Chopped parsley; for garnish |
Instructions
Using a heavy water glass or wooden mallet, pound each breast between 2
sheets of plastic until about double in area size but not torn.
Heat a large frying pan and add the olive oil and garlic. Stir for a
moment and add the spinach. Saute the spinach until barely wilted. Add salt
and pepper to taste. Cool and drain in a colander.
Lay each chicken portion flat on the counter and salt and pepper to
taste. Place 1/12 of spinach in a layer on each piece of chicken and add a
bit of the cheese. Roll up and hold together with toothpicks.
Mix the milk with the eggs and dip each piece into the egg wash and then
dredge in the bread crumbs. Pan-fry in a bit of peanut oil until golden
brown, turning once. Or deep-fry in oil at 375ø until golden brown. Remove the pieces to a pan and cover. Bake
in a 350ø oven for
30 minutes.
In the meantime, prepare the gravy. Drain the fat from the frying pan,
leaving the scrapings in the pan. Heat the pan and add the butter and
mushrooms. Saute until tender and then stir in the flour, being careful to
keep stirring as it thickens. Add the chicken stock,
wine, and lemon juice. Cook until thickened, stirring with a whisk.
Check for seasoning of salt and pepper.
Pour the gravy over the stuffed chicken breasts and serve with a parsley garnish.
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Mon 11 Feb 2008
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