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Name: Spinach-Stuffed Chicken Breasts with Medeira Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: And chopped spinach; (about; 1/2 c Madeira; 1 1/2 tb Crushed ice; FOR THE STUFFED CHICKEN:; 1/4 ts Crushed fennel seeds; 3/4 c Canned chicken broth; 1 lb Whole chicken breasts; boned; 1/4 c Firmly packed cooked,; 1/8 ts Freshly grated nutmeg; 3/4 ts Salt; 1/4 ts Freshly grated lemon rind; 1 tb Vegetable oil; 3 tb Well chilled heavy cream; 1/8 ts Black Pepper freshly ground; FOR THE SAUCE:; 1 ts Arrowroot dissolved in 1

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INGREDIENTS

And chopped spinach; (about
1/2 c Madeira
1 1/2 tb Crushed ice
FOR THE STUFFED CHICKEN:
1/4 ts Crushed fennel seeds
3/4 c Canned chicken broth
1 lb Whole chicken breasts; boned
1/4 c Firmly packed cooked,
1/8 ts Freshly grated nutmeg
3/4 ts Salt
1/4 ts Freshly grated lemon rind
1 tb Vegetable oil
3 tb Well chilled heavy cream
1/8 ts Black Pepper ; freshly ground
FOR THE SAUCE:
1 ts Arrowroot dissolved in 1

Servings

INSTRUCTIONS

For the Stuffed Chicken: Arrange the chicken breasts skin side down on a cutting board, making sure the skin is evenly stretched over the breasts. Remove the fillet strip from each breast, discard the white tendon, and in a food processor grind the fillets. Add the ice, blend the mixture until the piece is absorbed, and with the motor running add the cream. Add the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the pepper and blend the filling well, scraping down the sides. Turn the breasts skin side up and beginning at the pointed end p ull the skin back carefully, leaving the thin transparent membranes attached along at the opposite end. Spread 3 tablespoons of the spinach filling evenly over each breast, smoothing it, and stretch the skin over the filling for another use such as miniature quenelles made by poaching small balls of it in clear soup. Chill the chicken, wrapped tightly in plastic wrap for one hour. In a large ove n proof skillet heat the oil over moderately high heat until it is hot but not smoking, add the chicken, skin side down, and season it with salt and pepper. Saute the chicken for 1 - 2 minutes, or until the skin is golden brown, turn it skin side up, and bake it, covered, in a preheated 400 degree oven for 10 minutes. Transfer the chicke n to a cutting board and let it stand, covered loosely with foil, for 5 minutes. Make the sauce while the chicken is standing: pour off the fat from the skillet, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth an d boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, for 1 minute. Holding a knife at a 45 degree angle slice the chicken crosswise and arrange the slices, overlapping them slightly, on 4 heated plates. Spoon some of the remaining sauce separately Yield: Recipe By : COOKING LIVE SHOW #CL8732 Posted to MC-Recipe Digest V1 #238 Date: Wed, 9 Oct 1996 11:37:01 -0500 From: "Jon and Angele Freeman"

NOTES

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Spinach-Stuffed Chicken Breasts with Medeira Sauce

And chopped spinach; (about
1/2 c Madeira
1 1/2 tb Crushed ice
 FOR THE STUFFED CHICKEN:
1/4 ts Crushed fennel seeds
3/4 c Canned chicken broth
1 lb Whole chicken breasts; boned
1/4 c Firmly packed cooked,
1/8 ts Freshly grated nutmeg
3/4 ts Salt
1/4 ts Freshly grated lemon rind
1 tb Vegetable oil
3 tb Well chilled heavy cream
1/8 ts Black Pepper freshly ground
 FOR THE SAUCE:
1 ts Arrowroot dissolved in 1

For the Stuffed Chicken:    Arrange the chicken breasts skin side down on a cutting board, making sure  the skin is evenly stretched over the breasts. Remove the fillet strip from  each breast, discard the white tendon, and in a    food processor grind the fillets. Add the ice, blend the mixture until the  piece is absorbed, and with the motor running add the cream.    Add the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the  pepper and blend the filling well, scraping down the sides. Turn the  breasts skin side up and beginning at the pointed end p    ull the skin back carefully, leaving the thin transparent membranes  attached along at the opposite end. Spread 3 tablespoons of the spinach  filling evenly over each breast, smoothing it, and stretch    the skin over the filling for another use such as miniature quenelles made  by poaching small balls of it in clear soup. Chill the chicken, wrapped  tightly in plastic wrap for one hour. In a large ove    n proof skillet heat the oil over moderately high heat until it is hot but  not smoking, add the chicken, skin side down, and season it with salt and  pepper. Saute the chicken for 1 - 2 minutes, or until the skin is golden  brown, turn it skin side up, and bake it, covered, in a preheated 400  degree oven for 10 minutes. Transfer the chicke    n to a cutting board and let it stand, covered loosely with foil, for 5  minutes.    Make the sauce while the chicken is standing: pour off the fat from the  skillet, add the Madeira, and boil it, scraping up the brown bits, until it  is reduced to about 2 tablespoons. Add the broth an    d boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add  it to the skillet, whisking, for 1 minute.    Holding a knife at a 45 degree angle slice the chicken crosswise and  arrange the slices, overlapping them slightly, on 4 heated plates. Spoon  some of the remaining sauce separately Yield:  Recipe By     : COOKING LIVE SHOW #CL8732    Posted to MC-Recipe Digest V1 #238    Date: Wed, 9 Oct 1996 11:37:01 -0500    From: "Jon and Angele Freeman" <jfreeman@netusa1.net>

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Nutrition

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Serving Size: 1 Serving (770g)
Recipe Makes: 1 Servings

Calories: 701
Calories from Fat: 137 (20%)

Amt Per Serving		% DV

	Total Fat 15.2g	20 %
	Saturated Fat 2.3g	12 %
	Monounsaturated Fat 7.3g
	Polyunsanturated Fat 3.9g
Cholesterol 263.1mg		81 %
Sodium 568.2mg		20 %
Potassium 1502.4mg		40 %
Total Carbohydrate 7.1g		2 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 4.9g
Protein 107.1g		153 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 701

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