Thursday, August 20, 2009

Stuffed chicken

New delicious recipe! I trimmed my basil plant again and used this recipe to get rid of some of that delicious herb. As always, I didn’t exactly follow measurements (or even bother to get out a measuring cup) but I did try to stick close to these general measurements. this fed about 5 people with a breast left over, but if you have big eaters I'd generally say one breast per person.
4 boneless chicken breast
halves, skinned
2 Italian sausages
¼ to ½ cup sun dried tomatoes
1/2 cup fresh goat cheese (feta or other)
3 basil leaves, shredded or 1 teaspoon dried, crumbled (I used a lot more then this)
Salt and freshly ground pepper
1 egg, beaten to blend
1/2 cup dry breadcrumbs
2 tablespoons (1/4 stick) unsalted butter melted

Mushroom-Wine Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
¼ red onion
2 garlic cloves
2/3 cup chicken stock or canned low-salt broth
4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
Salt and pepper

For chicken:
sauté sausage in a pan.
Preheat oven to 350F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry.
On top of chicken layer cheese, cooked sausage, basil, and sun dried tomatoes. Season with salt and pepper ( I didn’t). Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string or stab with toothpick to secure. Or you can cut a slit in the breast and stuff that way. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)

Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over (or put a piece of butter on top of each piece of chicken. Throw extra chicken stuffing and basil leaves on top of chicken in pan. Bake until cooked through, about 40 minutes.

For sauce:
Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add onion, minced garlic and mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time (to thicken). Season sauce with salt and freshly ground pepper.
Remove string or toothpicks from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

I served this with steamed red new potatoes. It was reallllllly good.

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