Chicken Breast Recipies Recepies

Stuffed Chicken Breast

Ingredients:

• For the stuffed chicken breast:
• 1 chicken breast, bashed out flat
• 1 slice ham
• 5 mushrooms, cleaned
• 1 garlic clove, peeled
• 50g/2oz cheddar, grated
• handful fresh mixed herbs

To deglaze the chicken:

• 1 glass white wine
• 1 tsp turmeric
• 25g/1oz fresh flat leaf parsley

Method

1. Preheat a griddle pan.
2. Prepare the stuffing for the chicken. Place the ham, mushrooms, garlic and herbs in a food processor. Blitz.
3. Spread the stuffing onto the flattened breast. Top with cheese.
4. Roll the chicken up and secure with cocktail sticks.
5. Place in the griddle pan. Cook for 10 minutes.
6. Remove the chicken from the griddle and finish in the oven.
7. While the chicken is in the oven, deglaze the griddle pan by pouring in the white wine. Scrape with a wooden spoon to collect the cooking juices.
8. Add the herbs and turmeric to the pan and stir.
9. Remove the chicken from the oven after 3-5 minutes. Take out the cocktail sticks.
10. Place the chicken on a plate and pour over the white wine glaze.

Ingredients :

• 2 lb boneless chicken breasts
• 2 tbl olive oil
• 2 tbl butter
• 2 med onions, chopped
• 3 x carrots, sliced 1/4" rounds
• 1/4 cup sherry
• 1 cup dry white wine
• 2 tsp dried tarragon
• 1/2 tsp pepper
• 1/2 tsp salt
• 1 cup cream
• 1 x egg yolk
• 1 tbl flour
• 2 tbl butter
• 1/4 lb mushrooms, sliced

Method :
Brown chicken in Dutch oven pan with oil and butter. Remove chicken and put onions and carrots into pan and saute in the drippings, stirring for 5 minutes. Return chicken to pan. Add sherry, wine, tarragon, salt, and pepper. Bring to boil; reduce heat to low. Simmer for 30 minutes. Remove chicken to warm platter (keep warm). Remove vegetables; place in center of chicken platter. Use drippings from chicken to make cream sauce. In a small bowl, mix cream, egg yolk, and flour with wire whisk. Stir cream mix into pan drippings. Bring to boil until sauce thickens (5-7 minutes). Saute mushrooms in butter until tender. Pour sauce over chicken and sprinkle with mushrooms.Serves 4-6 people.