Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Chicken breasts -- boneless
Stuffing:
2 tb Butter
1 md Onion -- finely chopped
1 lb Mushrooms -- finely chopped
3 ea Zucchini -- grated and drained
1 ts Dried tarragon
1/2 c Whipping cream
2 tb Lemon juice
1/4 c Breadcrumbs
1/4 c Parsley -- finely chopped
Salt
Pepper -- fresh ground
Sauce:
1/2 c Port
1 c Red wine
2 tb Butter
1/2 c Dried cranberries
2 c Chicken stock
To buy boneless chicken breasts with the skin on, purchase chicken
breasts on the bone and ask your butcher or supermarket to remove
the bones but leave the skin intact. It is a much more beautiful
presentation and it keeps the chicken moist. Bones can be used to
make stock or discarded. If you prefer, or can only obtain skinless
chicken, then make a cut on the bottom of each breast the length of
the breast to form a pocket. Stuff each breast with same amount of
filling and turn slit side down. Brush top with a film of Dijon
mustard and continue with recipe. To heighten mushroom flavour, add
one 10 g package of soaked dried mushrooms along with the regular
mushrooms, if desired. Dried currents may be substituted for
cranberries. Trim chicken breasts of any fat. Heat butter in
skillet on medium-high heat. Add onion, saute until softened the
add mushrooms and zucchini. Saute until all liquid has evaporated,
stirring occasionally, about 10 minutes. Stir in tarragon and
cream. Continue to cook until cream has reduced and mixture is
thick, about 5 minutes. Stir in lemon juice and add enough
bread crumbs to hold mixture together. Add parsley and season well
with salt and pepper. Season chicken breasts with salt and pepper.
With fingertips, make a pocket between skin and flesh of each
chicken breast. Stuff about 1/3 cup filling under skin, tucking
skin around breast to enclose stuffing. Place chicken breasts in
large oiled, preferably metal baking dish or roasting pan. Dot with
butter, refrigerate until 1 hour before baking. Baking in 400°F
(200°C) oven for 30 to 40 minutes or until juices run clear. If
skin is not quite crisp enough, place under broiler to crisp it.
While chicken is baking, place sauce ingredients in pot and bring
to boil over medium high heat. Reduce by half, skimming
occasionally, about 25 minutes. Over low heat, whisk in butter,
1 tb at a time, until sauce is slightly thickened and glossy. Just
before serving, skim any fat off pan juices and add juices to
sauce. Either slice chicken breasts into 1/4" slices before serving
and coat with sauce or serve chicken breasts whole and place sauce
in sauce boat. Garnish with extra dried cranberries, if desired.
