• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Spinach Stuffed Chicken Breasts W/madeira Sauce

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 2 1 lb. whole chicken breasts,
  • -boned, Not skinned
  • 1 1/2 tb Crushed ice
  • 3 tb Heavy cream, well drained
  • 1/4 c Chopped spinach, firmly
  • -packed, well drained
  • 3/4 ts Salt
  • 1/4 ts Crushed fennel seeds
  • 1/4 ts Lemon rind, freshly grated
  • 1/8 ts Nutmeg, freshly grated
  • 1/8 ts Ground pepper, freshly
  • -ground
  • 1 tb Vegetable oil


1/2 c Madeira
3/4 c Chicken broth
1 ts Arrowroot
1 tb Water

For the stuffed chicken: Arrange the chicken breasts skin side down on a
cutting board, makig sure the skin is evenly stretched over the breasts;
halve them. 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 ice is absorbed, and with the motor running add the
cream. Add the spinach, the salt, fennel seeds, the rind, the nutmeg and
the pepper. Blend the filling well, scraping down the sides. Turn the
breasts skin side up and beginning at the pointed end pull the skin back
carefully leaving the thin transparent membranes attached along a long side
and leaving the skin attached at the opposite end. Spread 3 tablespoons of
the spinach filling evenly over each breast, smoothing it, and stretch the
skin over the filling to cover it.Chill the chicken, wrapped tightly in
plastic wrap, for 1 hour. May be prepared to this point 24 hours in advance
and kept covered and chilled. In a large ovenproof skillet heat the oil
over moderately high heat unti it is hot but not smoking, add the chicken,
skin side down and season it with salt and pepper. Saute the chicken for 1
to 2 minutes, or until the skin is golden brown, turn it skin side up and
bake it covered, in a preheated 400 oven for 10 minutes. Transfer chicken
to a cutting board and let it stand, covered loosely with foil for 5
minutes. For sauce: 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 and boil the mixture, stirring, for 1 minute.
Mix the arrowroot and water; add to broth, whisking. Simmer the sauce while
whisking for 1 minutes. Holding a knife at a 45 angle slice the chicken
crosswise and arrange the slices, overlapping them slightly, on 4 heated
plates. Sppon some of the sauce around the chicken and serve the remaining
sauce separately. Serve with Couscous Timbales.

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