Quartet of stuffed chicken breasts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Chicken breasts skinned and boned |
| Stuffing (your choice) | ||
| Salt and pepper | ||
| 4 | slices | (very thin) prosciutto (about 1 ounce) |
| ½ | cup | Sauerkraut, drained |
| 4 | slices | (very thin) low-fat |
| 8 | 1\" pieces sun-dried tomato, drained | |
| 5 | ounces | Spinach washed and stemmed |
| ½ | cup | Low-fat ricotta cheese |
| ½ | cup | Flour (approx) |
| 1½ | tablespoon | Olive oil |
| ¼ | cup | Balsamic vinegar |
| ¾ | cup | Chicken stock |
| 12 | Sage leaves smoked mozzarella | |
| 16 | larges | Basil leaves |
| ½ | small | Garlic clove(s) minced (1/4 tsp) |
| Pepper and grated nutmeg | ||
Directions
PROSCIUTTO AND SAGE
SAUERKRAUT-SMOKED CHEESE
BASIL AND SUN-DRIED TOMATO
RICOTTA AND SPINACH
Note: Use these stuffings as a springboard for your own ideas. Each can be adapted to serve 1, 2, or a multitude.
Trim the "tenderloins" (save for another use) and any fat off the chicken breasts and cut each breast in half. Place each half flat on a cutting board and, using the palm of one hand to hold the breast flat, cut a deep horizontal pocket in the side with a slender knife.
Make the pocket as large as you can without piercing the top or bottom of the breast.
Choose a stuffing and stuff the chicken breasts. Pin breasts closed with toothpicks and season with salt and pepper. Dredge each breast in flour, shaking off any excess.
Heat the oil in a non-stick fry pan and brown the breasts on both sides. Add the balsamic vinegar and bring to a boil. Add the stock and bring to a boil. Reduce the heat and gently simmer the chicken breasts for 2-3 minutes per side, or until cooked. Transfer to a platter and remove the toothpicks.
Season the sauce with salt and pepper and spoon it over the chicken.
Serve at once.
Prosciutto and Sage Stuffing: Place a slice of prosciutto and 3 sage leaves in the pocket of each breast half.
Sauerkraut and Smoked Cheese Stuffing: Place a spoonful of sauerkraut and a slice of cheese in the pocket of each breast half.
Basil and Sun-Dried Tomato Stuffing: Place 2 pieces of sun-dried tomato and 4 basil leaves in each breast half.
Ricotta and Spinach Stuffing: Cook the spinach in « cup boiling salted water for 2 minutes, or until limp. Drain, refresh under cold water and drain again. Squeeze the spinach in your hands to wring out as much water as possible. Finely chop the spinach and mix it with the ricotta, garlic, salt, pepper, and nutmeg in a small bowl. Using a spoon, stuff the ricotta mixture into the pocket of each breast half.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 128-129
Submitted By DIANE LAZARUS On 10-24-95