Chicken Breast Stuffed With Ham And Spinach
Ingredients
2 (10-14 oz.) chicken breasts, boneless, skinless
6 ounces ham, boneless, fat removed
1 tablespoon flour, all purpose
1/4 cup milk
4 ounces spinach, fresh, cleaned, blanched
1 1/2 tablespoons oil
1 tablespoon all-purpose flour
1 1/2 cups chicken stock
2 ounces onions, finely diced
1/2 ounce celery, fine bias cut
1/2 ounce carrots, fine bias cut
1 bay leaf
1 cup White wine
4 ounces heavy cream
Preparation
1
Prepare chicken breast as follows: Cut each breast in half, removing the joining cartilage. Remove the tenderloin from the breast and remove the tendon from the tenderloin. On a hard flat surface, preferably a cutting board, lay a piece of plastic wrap. Place the tenderloins on the wrap and fold wrap over to cover the tenderloins.
2
With a meat tenderizing mallet or a cleaver, gently flatten the tenderloins to 1/8-inch thickness. Repeat this procedure with all of the remaining chicken. Set aside for late use. (Refrigerate.)
3
4
Stuff chicken breast as follows: Place 1 ounce of spinach on each of the chicken breasts, leaving 1 inch from all edges uncovered. Place 1 1/2 ounces of the ham mixture on top of each breast in the center and cover with each of the four tenderloins. Gently wrap ends of chicken breast towards center, folding them over the tenderloins.
5
6
7
8
Cook the chicken breasts as follows: Preheat oven to 350 degrees. Pour 1/4 inch oil in bottom of a heavy skillet and put on medium heat. Remove chicken from freezer and dredge in flour, dip in beaten egg and place in skillet, with seam sides down. Brown lightly on all sides.
Tools
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Yield:
4.0
Added:
Thursday, December 10, 2009 - 1:53am