Monday, January 8, 2007

Stuffed Chicken Breast

For 4 portions: 4 "supreme cut" chicken breasts (with the skin and drumsticks), 4 large slices of prosciutto, 100gr. roasted red peppers, 100gr. spinach, 50gr. cream cheese, 1/2 cube chicken base, chopped onion, butter, salt, pepper. For the sauce: 120gr. sliced mushrooms, 50 ml. white wine, 100 ml. table cream.

Sauté the onions in the butter, add the spinach, the diced peppers, salt and pepper to taste. Cook for 1 minute more and then add the chicken base and the cream cheese. Mix nicely and remove from the heat. Divide the stuffing over the 4 prosciutto slices and roll them. Make large, long slits in the thickest part of the breasts and push the stuffing inside. Heat a cast iron pen on the stove, grease the bottom and sear the breasts on both sides. Put them in the oven with the same pan until they reach 165 F internal temperature. When ready, remove the breasts from the pan and put the sliced mushrooms. Sauté for 1 min. and deglaze with the white wine. Add the cream, salt and pepper to taste and reduce. Pour the sauce over the ready breasts and serve.

Recipe courtesy of Chef George

Labels: ,