CHICKEN BREAST LA ROYAL Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 plump chicken breasts, skinless and boneless, divide breasts into halfs
1/2 c. finely chopped walnuts
3 T. melted butter
1 T. Italian seasoned breadcrumbs
1 T. finally minced parsley
3 T. good sherry
2 T. all-purpose flour
3 eggs
1 T. water
2 c. cooked frozen peas
8 lg. mushrooms, lightly sauteed
2 1/2 c. chicken stock
1/8 tsp. nutmeg
1/4 tsp. each salt and pepper
2 c. cracker meal
1/4 cup parmesan grated cheese
Enough olive oil to brown chicken breasts
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Directions: |
Directions:Pre-heat oven at 350º
With a sharp knife, make a pocket by making a slit into the flesh of each chicken half. Sprinkle with salt and pepper. In a food processor, add ham, nuts and breadcrumbs and grind fine. Add butter, parsley and sherry, pulsate twice. Place a generous amount of mixture into the pocket of each chicken breast. Press edges to seal filling.
Beat eggs with 1 T. water. Dip chicken in egg wash and then press chicken into mixture of 2 c. cracker meal and 1/4 c. parmesan grated cheese. Brown chicken in olive oil on both sides for 5 minutes on each side. Place browned chicken into a baking dish. Spoon cooked peas and sautéed mushrooms around chicken breasts. Make a roux of 3 T butter and 1 1/2 T. flour. Slowly add 2 1/2 c. chicken stock. Add 1/8 tsp. nutmeg, 1/2 tsp. white pepper and 1/2 tsp. salt. Stirring well until thickened. Pour over chicken and vegetables. Cover and bake at 350º for 40 minutes. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 1/2 hour |
Personal
Notes: |
Personal
Notes: This recipe takes a lot of time to prepare, but it is well worth the time as it is an outstanding meal for special occasions.
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