Side Pannel
Stuffed Sherried Chicken Breasts
Stuffed Sherried Chicken Breasts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Holiday, Vegetables, Poultry
Ingredients List
- 6 Boneless skinless chicken
- -breasts ( 1-1/2 lb)
- 1 ts Butter
- 1/2 c Dry sherry
- STUFFING:
- 12 Large spinach leaves
- 1 tb Butter
- 1 Onion, chopped
- 2 Cloves garlic, minced
- 1 c Coarsely grated zucchini
- 1/2 c Coarsely grated carrot
- 1/2 ts Dried thyme
- 1/2 c Fresh bread crumbs
- 2 tb Chopped fresh parsley
- 1 Egg white
- 1/4 ts Each salt and pepper
Directions
Between sheets of waxed paper, pound chicken to 1/4 inch thickness.
STUFFING: Trim spinach and rinse under water, shake off excess water. In
saucepan, cover spinach and cook over medium-high heat, with just the water
clinging to leaves, for 1 minute or until just wilted; drain and set aside.
In nonstick skillet, melt 1 tbsp. butter over medium heat; cook onion and
garlic for 3 minutes or until softened. Stir in zucchini, carrot and thyme;
cook, stirring often, for 5 minutes or until tender. Remove from heat. Add
bread crumbs, parsley, egg white, salt and pepper; mix well.
Top each chicken breast with 2 spinach leaves; spread stuffing evenly over
spinach. Carefully roll up each breast and tie each end with cotton string.
(Chicken can be prepared to this point, covered and refrigerated for up to
8 hours.)
STUFFING: Trim spinach and rinse under water, shake off excess water. In
saucepan, cover spinach and cook over medium-high heat, with just the water
clinging to leaves, for 1 minute or until just wilted; drain and set aside.
In nonstick skillet, melt 1 tbsp. butter over medium heat; cook onion and
garlic for 3 minutes or until softened. Stir in zucchini, carrot and thyme;
cook, stirring often, for 5 minutes or until tender. Remove from heat. Add
bread crumbs, parsley, egg white, salt and pepper; mix well.
Top each chicken breast with 2 spinach leaves; spread stuffing evenly over
spinach. Carefully roll up each breast and tie each end with cotton string.
(Chicken can be prepared to this point, covered and refrigerated for up to
8 hours.)
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