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Stuffed Chicken Breasts in Filo with Pink Madeira Sauce Recipe

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This recipe for Stuffed Chicken Breasts in Filo with Pink Madeira Sauce, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marlene Sorosky


8 chicken breasts skinned and boned

1/2lb. filo

1/4lb.(1 stick) butter, melted

4T.(1/2 stick) cold butter


2c. chopped spinach leaves

1c. shredded Swiss cheese

1/2c. ricotta cheese

1/2 medium onion, chopped

2 hard boiled eggs, chopped

1 clove garlic, crushed

2 heaping teaspoons green peppercorns, crushed
1/2tsp. salt

Pound chicken breasts until very thin. Sprinkle with salt and pepper.

Make green peppercorn and spinach stuffing. In a large bowl mix all ingredients together until thoroughly mixed and crushed peppercorns are well distributed, May be refrigerated overnight. Makes 8 cups.

Spread 1/3c. stuffing over each breast. Beginning at one end, roll up once, fold in sides and roll as for jelly roll.
Place 1 sheet filo on a damp towel. Keep remaining filo covered while not using, so it does not dry out.
Brush filo with butter. Fold in half widthwise. Turn filo so narrow end faces you.
Place 1 rolled chicken breast about 2 inches from end of filo.
Top chicken with 1/2T. cold butter. Roll filo over chicken once and then fold in sides. Continue rolling to end of filo.
Place on rimmed baking sheet seam side down at least 1 inch apart.
Brush top with butter.
Repeat with remaining chicken and filo.
May be refrigerated overnight, covered with foil.

Before serving bring chicken to room temperature.
Bake at 400 for 25-30 minutes or until golden brown. If baking on 2 sheets rotate halfway through baking time.
Remove chicken breasts to serving platter and drizzle with Pink Madeira Sauce. Pass remaining sauce at the table.


6T. butter

6T. flour

6T. dry Madeira wine

3c. chicken broth

2T. tomato paste

1c. sour cream

1c.chives or green onion tops

1tsp. salt

White pepper to taste

Make Pink Madeira Sauce;
In medium saucepan, melt butter.
Add flour and cook, stirring until mixture is golden.
Remove from heat and whisk in Madeira and chicken broth.
Return to heat and cook, stirring until mixture boils and thickens.
In a small bowl mix tomato paste and sour cream.
Add a little of the hot sauce to the bowl, mix thoroughly and return to saucepan.
Stir in chopped chives or green onions, salt and pepper.
If not serving immediately, place a piece of waxed paper directly on top to keep a skin from forming.
May be held at room temperature for several hours. Sauce may thicken as it sits.
May be refrigerated overnight.
Reheat slowly, do not boil. If sauce gets too thick, thin down with additional Madeira or cream.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is a great dish when company visits, from Marlene Sorosky.




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