Spinach Stuffed Chicken Breasts w/Madeira Sauce

* Exported from MasterCook *

Spinach Stuffed Chicken Breasts w/Madeira Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Course - Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1 lb. whole chicken breasts, boned -- Not skinned
1 1/2 tablespoons crushed ice
3 tablespoons heavy cream -- well drained
1/4 cup chopped spinach, firmly packed -- well drained
3/4 teaspoon salt
1/4 teaspoon crushed fennel seeds
1/4 teaspoon lemon rind -- freshly grated
1/8 teaspoon nutmeg -- freshly grated
1/8 teaspoon ground pepper -- freshly ground
1 tablespoon vegetable oil
Sauce
1/2 cup Madeira
3/4 cup chicken broth
1 teaspoon arrowroot
1 tablespoon water

For the stuffed chicken: Arrange the chicken breasts skin side down on a
cutting board, makig sure the skin is evenly stretched over the breasts;
halve them. Remove the fillet strip from each breast, discard the white
tendon, and in a food processor grind the fillets. Add the ice, blend the
mixture until the ice is absorbed, and with the motor running add the cream.
Add the spinach, the salt, fennel seeds, the rind, the nutmeg and the
pepper. Blend the filling well, scraping down the sides. Turn the breasts
skin side up and beginning at the pointed end pull the skin back carefully
leaving the thin transparent membranes attached along a long side and leaving
the skin attached at the opposite end. Spread 3 tablespoons of the spinach
filling evenly over each breast, smoothing it, and stretch the skin over the
filling to cover it.Chill the chicken, wrapped tightly in plastic wrap, for 1
hour. May be prepared to this point 24 hours in advance and kept covered and
chilled. In a large ovenproof skillet heat the oil over moderately high heat
unti it is hot but not smoking, add the chicken, skin side down and season it
with salt and pepper. Saute the chicken for 1 to 2 minutes, or until the
skin is golden brown, turn it skin side up and bake it covered, in a
preheated 400 oven for 10 minutes. Transfer chicken to a cutting board and
let it stand, covered loosely with foil for 5 minutes.
For sauce: Pour off the fat from the skillet, add the Madeira, and boil it,
scraping up the brown bits, until it is reduced to about 2 tablespoons. Add
the broth and boil the mixture, stirring, for 1 minute. Mix the arrowroot
and water; add to broth, whisking. Simmer the sauce while whisking for 1
minutes.
Holding a knife at a 45 angle slice the chicken crosswise and arrange the
slices, overlapping them slightly, on 4 heated plates. Sppon some of the
sauce around the chicken and serve the remaining sauce separately.
Serve with Couscous Timbales.


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