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Ingredients
- 1 lb Whole chicken breasts, boned but not skinne
- 1Â 1/2 Tbsp. Crushed ice
- 3 Tbsp. Well chilled heavy cream
- 1/4 c. Firmly packed cooked, squeezed,
- Â Â And minced spinach, (about 1/2 lb. fre
- 3/4 tsp Salt
- 1/4 tsp Crushed fennel seeds
- 1/4 tsp Freshly grated lemon rind
- 1/8 tsp Freshly grated nutmeg
- 1/8 tsp Freshly grnd pepper
- 1 Tbsp. Vegetable oil
- 1/2 c. Madeira
- 3/4 c. Canned chicken broth
- 1 tsp Arrowroot dissolved in 1 Tbsp. water
Directions
- For the Stuffed Chicken:Arrange the chicken breasts skin side down on a cutting board, making sure the skin is proportionately stretched over the breasts. Remove the fillet strip from each breast, throw away the white tendon, and in a
- food processor grind the fillets. Add in the ice, blend the mix till the piece is absorbed, and with the motor running add in the cream.
- Add in the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the pepper and blend the filling well, scraping down the sides. Turn the breasts skin side up and beginning at the pointed end p
- ull the skin back carefully, leaving the thin transparent membranes attached along at the opposite end. Spread 3 Tbsp. of the spinach filling proportionately over each breast, smoothing it, and stretch
- the skin over the filling for another use such as miniature quenelles made by poaching small balls of it in clear soup. Refrigeratethe chicken, wrapped tightly in plastic wrap for one hour. In a large ove
- n proof skillet heat the oil over moderately high heat till it is warm but not smoking, add in the chicken, skin side down, and season it with salt and pepper. Saute/fry the chicken for 1 - 2 min, or possibly till the skin is golden, turn it skin side up, and bake it, covered, in a preheated 400 degree oven for 10 min. Transfer the chicke
- n to a cutting board and let it stand, covered loosely with foil, for 5 min.
- Make the sauce while the chicken is standing: pour off the fat from the skillet, add in the Madeira, and boil it, scraping up the brown bits, till it is reduced to about 2 Tbsp.. Add in the broth an
- d boil the mix, stirring for 1 minute. Stir the arrowroot mix, add in it to the skillet, whisking, for 1 minute.
- Holding a knife at a 45 degree angle slice the chicken crosswise and arrange the slices, overlapping them slightly, on 4 heated plates. Spoon some of the remaining sauce separately
- Yield:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 747g | |
| Calories 1110 | |
| Calories from Fat 577 | 52% |
| Total Fat 64.64g | 81% |
| Saturated Fat 21.59g | 86% |
| Trans Fat 0.79g | |
| Cholesterol 294mg | 98% |
| Sodium 2283mg | 95% |
| Potassium 1105mg | 32% |
| Total Carbs 18.91g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 9.25g | 6% |
| Protein 78.8g | 126% |
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