Ingredients: |
Ingredients: 4 whole large chicken breasts - split
1/2 lb. phyllo dough
1/4 lb. butter, melted
4 tbs. cold butter
Green Peppercorn and Spinach Stuffing
2 c. chopped spinach leaves
1 c. shredded swiss cheese
1/2 c. ricotta cheese
2 hard boiled eggs - chopped
1 small onion - chopped
1 clove garlic, crushed
2 tsp. green peppercorns, crushed
1/2 tsp. salt
Pink Madeira Sauce
2 tbs. butter
2 tbs. flour
2 tbs. Madeira
1 c. chicken broth
2 tsp. tomato paste
1/3 c. sour cream
1/3 c. chopped chives or green onions
1/2 tsp. salt
white pepper to taste
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Directions: |
Directions:Pound chicken breasts until thin. Sprinkle with salt & pepper.
Make green peppercorn and spinach stuffing. In large bowl, mix all ingredients together until thoroughly mixed. May refrigerate overnight.
Spread 1/3 c. stuffing over each breast. Beginning at one end, roll up once, fold in sides and roll as for jelly roll. Place 1 sheet phyllo on a damp towel. Keep remaining phyllo covered. Brush phyllo with butter. Fold in half lengthwiseTurn phyllo so narrow end faces you. Place one chicken breast about 2 inches from end of phyllo, top chicken with 1/2 tsp. cold butter. Roll phyllo over chicken once then tuck in sides and continue rolling. Place on rimmed baking sheet seam side down Brush top with butter. May refrigerate overnight covered with foil. May also be frozen.
Bake at 400' for 25 - 30 minuted or until golden.
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 small bowl mix tomato paste and sour cream. Add a little of the hot sauce to the bowl, mix thoroughly and return to paucepan. Stir in chopped onions, salt and pepper. In not serving immediately, place a piece of waxed paper directly on top to keep skin from forming. Reheat slowly - do not boil.
Drizzle chicken with sauce before serving |
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