Stuffed sherried chicken breasts

6 Servings

Ingredients

Quantity Ingredient
6 Boneless skinless chicken breasts ( 1-1/2 lb)
1 teaspoon Butter
½ cup Dry sherry
12 Large spinach leaves
1 tablespoon Butter
1 Onion, chopped
2 Cloves garlic, minced
1 cup Coarsely grated zucchini
½ cup Coarsely grated carrot
½ teaspoon Dried thyme
½ cup Fresh bread crumbs
2 tablespoons Chopped fresh parsley
1 Egg white
¼ teaspoon Each salt and pepper

Directions

STUFFING:

Between sheets of waxed paper, pound chicken to ¼ inch thickness.

STUFFING: Trim spinach and rinse under water, shake off excess water. In saucepan, cover spinach and cook over medium-high heat, with just the water clinging to leaves, for 1 minute or until just wilted; drain and set aside.

In nonstick skillet, melt 1 tbsp. butter over medium heat; cook onion and garlic for 3 minutes or until softened. Stir in zucchini, carrot and thyme; cook, stirring often, for 5 minutes or until tender.

Remove from heat. Add bread crumbs, parsley, egg white, salt and pepper; mix well.

Top each chicken breast with 2 spinach leaves; spread stuffing evenly over spinach. Carefully roll up each breast and tie each end with cotton string. (Chicken can be prepared to this point, covered and refrigerated for up to 8 hours.) In large nonstick skillet, melt butter over medium heat; cook stuffed breasts, turning occasionally, for 5 minutes. Pour in sherry; reduce heat to medium-low and cook, covered, for 10 to 12 minutes or until chicken is no longer pink inside, turning to coat in sauce for last 2 minutes. Let stand for 5 minutes. Untie each roll and cut diagonally into 3 or 4 slices. Makes 6 servings. Typed in MMFormat by cjhartlin@... Source: Canadian Living's Family Cookbook.

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