"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Stuffed Chicken Recipe

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This recipe for Stuffed Chicken, by , is from Cooking from the Hart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Arene Wagner
Added: Wednesday, April 1, 2009


1 c. cooked, chopped, drained spinach
1/2 c. ricotta
1/2 c. Gorgonzola
4 slices cooked bacon, crumbled
salt and pepper to taste
1 egg

1/2 c. dry white wine
1/2 c. chicken stock
1 tbs. Dijon mustard
1 lemon, juiced
salt and pepper to taste

2 (8 oz.) boneless, skinless breasts
salt and pepper
2 tbs. vegetable oil

Combine all ingredients for stuffing, adding egg last and set aside. Combine wine and stock in a sauce pan. Bring to a boil and reduce slightly. Whisk in mustard, lemon juice, and season with salt and pepper. Set aside.

Pound chicken to 1/4 inch thickness. Divide the stuffing between the breasts toward the middle. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped. Secure each flap with a toothpick. Season chicken with salt and pepper. Heat oil and lightly brown chicken on all sides. Cover the skillet and turn the heat down to low and cook until juices run clear.

Transfer to a cutting board and let rest for 5 minutes. Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon. Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.




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