Golden Poppies our State Wildflower

Monday, December 2, 2013

RECIPE: Italian Style Asparagus (or Spinach) Stuffed Chicken Breasts

These are easy to make and impress family & friends, and is a sort of Italian Chicken "Cordon Bleu" updated.

This  recipe serves 4

4 x 6ozs boneless, skinless, chicken breasts ( or veal/pork escalopes)

4 thin slices cooked ham

4 slices any melting cheese

1pound asparagus..if thin then use raw. If thick, blanch in boiling salted water and refresh in cold water and dry...keep the rest warm.

1 tbsp all purpose flour
3 tbsp unsalted butter
2 tbsp olive oil
1/2 cup dry white wine, sherry or apple juice
1/2 cup chicken stock

salt & pepper

Kitchen string

fresh minced parsley for garnish

1 lemon cut in 1/4's

1 pound warm, cooked noodles or pasta

place each chicken breast in a plastic bag, OR between 2 pieces of plastic wrap OR between 2 pieces of waxed paper, and using a meat hammer or rolling pin, bash out to 1/2 inch thick.

Put each flattened breast on a clean board and top with a slice of ham, a slice of cheese and then 2-3 asparagus spears, roll, jelly roll fashion and tie securely with string.
Dust with flour &
Season with salt and pepper to taste. 
Preheat oven 250F

In a heavy bottomed skillet, heat  2 tbsp butter with the olive oil, and saute the chicken breasts, turning several times until golden brown 15-20 mins.
remove the string and place the chicken on a cookie sheet and place in oven to keep warm.

In the skillet add the wine, and stir to completely mix all the residue in the skillet, add the stock and cook for  2-3 mins and then add the rest of the butter and the parsley.
Serve the chicken breast topped with sauce , with the rest of asparagus served warm, along with buttered noodles, rice or mashed potatoes.
Garnish with lemon wedges.
In place of asparagus use wilted fresh spinach, flavored with ground nutmeg or fresh sage leaves.

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