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Friday, November 10, 2006
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Spring-Stuffed Chicken Breasts
The New Basics Cookbook
© Julee Rosso and Sheila Lukins, 1989, Workman Publishing
“The colors of spring – light green and pink – are
rolled into chicken breasts
for a delicate combination of flavors. Accented with lemon, parsley, and
Madeira, this becomes a very special entrée.”
6 whole boneless chicken breasts
4 leeks (white part and 1 inch green), halved lengthwise and well rinsed
7 tablespoons unsalted butter
12 ounces fresh cultivated mushrooms, sliced lengthwise
3/4 cup coarsely chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh rosemary leaves
or 2 teaspoons crumbled dried
Grated zest of 2 lemons
12 thin slices prosciutto
12 thin slices (2 1/2 x 1 inches) Monterey Jack cheese
Freshly ground black pepper, to taste
1 cup Madeira or dry Sherry
1. Rinse the chicken
pieces well and trim away any excess fat. Pat them dry. Place the breasts on a
cutting surface skin side down. Remove the fillets
(the finger-size muscle on the back of each breast half) and reserve them
for another use. Place a piece of waxed paper or plastic wrap over each breast,
and pound it with the flat side of a meat pounder until thin. Set the chicken
2. Bring a saucepan of water to a boil. Add the leeks, and simmer for 1 minute.
Drain, separate the leaves, and pat dry. Set them aside.
3. Melt 4 tablespoon of the butter in a skillet and sauté the mushrooms over
medium heat until just tender, 5 minutes. Drain well, and asset aside.
4. Preheat the oven to 350 degrees F.
5. Combine the parsley, rosemary, and lemon zest in a bowl; mix well.
6. To assemble the rolls, lay the chicken breasts flat, skin side down. Place
one slice of prosciutto lengthwise on each side of the breasts. Divide the
leeks evenly among the breasts, laying the leaves lengthwise. Arrange the
mushrooms down the center of each breast. Sprinkle the parsley mixture
over all, and top with 2 slices of cheese, lengthwise. Sprinkle with pepper.
7.Starting on one long side, roll the breasts carefully, making abut three
turns, to form a tight roll. Tie the roll together with kitchen string.
8. Line a shallow roasting pan with aluminum foil and place the chicken rolls,
seam side down, in the pan. Sprinkle the chicken with pepper, and place
1 1/2 teaspoons of the remaining butter on top of each roll. Pour the
Madeira into the pan.
9. Bake, basting frequently, until golden, 35 minutes.
10. To serve, slice the rolls into 12-inch-thick rounds. Arrange them
decoratively on dinner plates, and spoon some of the pan juices over them.
Crab-Stuffed Chicken Breasts
Chicken Breasts with Red Bell Pepper Sauce
Chicken Breasts Stuffed with Sun-Dried Tomatoes,
Feta, Olives and Pine Nuts
Chicken Breast "Saltimbocca" with Sweet Garlic
Index - Poultry Recipe