Chicken stuffed with fresh herbs

Yield: 1 Servings

Measure Ingredient
6 \N Chicken breast cutlets; pounded to \" thickness (chef's tip: Use the bottom of a saucepan!)
3 tablespoons Olive oil
2 \N Cloves garlic; peeled and crushed
½ cup Chopped fresh parsley
2 tablespoons Chopped fresh tarragon
4 \N Scallions; chopped
1 tablespoon Chopped fresh coriander
¼ cup Chopped fresh mint or 2 tablespoons dried
1 cup Finely ground walnuts
¼ cup Dried cherries or cranberries; cleaned, soaked for 20 minutes in water, drained and chopped
¼ cup Raisins
¼ cup Fresh lime juice
¼ teaspoon Freshly ground black pepper
1 \N Lime or 2 Seville oranges; cut in half

Heat 2 tablespoons oil in a non-stick skillet, and sauté the garlic with all the herbs. Add cherries or cranberries, raisins, lime juice, and pepper. Mix well and remove from heat. Preheat oven to 350F.

Lay out the flattened chicken breast cutlets and divide filling among them.

Spread filling as if you're frosting a cake. Fold the chicken cutlets in half. Lay in a greased baking dish and brush with the last tablespoon of oil.

Bake uncovered for about 25 to 30 minutes, or until tender and juices run clear. Baste once or twice with the pan juices.

Arrange cutlets on a serving platter, garnish with sliced limes or oranges.

Alternate procedure: Place all the stuffing in the center of the baking dish. Lay unpounded chicken cutlets on top, and bake 30 to 40 minutes or until done.

Recipe by: Serves 6

Posted to JEWISH-FOOD digest Volume 98 #011 by lisamontag@... (Lisa Montag) on Jan 7, 1998

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