Spinach-Stuffed Chicken Breasts with Medeira Sauce

* Exported from MasterCook II *

Spinach-Stuffed Chicken Breasts with Medeira Sauce

Recipe By : COOKING LIVE SHOW #CL8732
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Stuffed Chicken:
1-pound whole chicken breasts -- boned but not skinne
1 1/2 tablespoons crushed ice
3 tablespoons well chilled heavy cream
1/4 cup firmly packed cooked, squeezed,
and chopped spinach -- (about 1/2 pound fre
3/4 teaspoon salt
1/4 teaspoon crushed fennel seeds
1/4 teaspoon freshly grated lemon rind
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground pepper
1 tablespoon vegetable oil
For the Sauce:
1/2 cup Madeira
3/4 cup canned chicken broth
1 teaspoon arrowroot dissolved in 1 tablespoon water


For the Stuffed Chicken:

Arrange the chicken breasts skin side down on a cutting board, making
sure the skin is evenly stretched over the breasts. 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 piece is absorbed, and with the motor running add the cream.

Add the spinach, the salt, the fennel seeds, the rind, the nutmeg,
and the pepper and blend the filling well, scraping down the sides. Turn the
breasts skin side up and beginning at the pointed end p
ull the skin back carefully, leaving the thin transparent membranes
attached along at the opposite end. Spread 3 tablespoons of the spinach filling
evenly over each breast, smoothing it, and stretch
the skin over the filling for another use such as miniature quenelles
made by poaching small balls of it in clear soup. Chill the chicken, wrapped
tightly in plastic wrap for one hour. In a large ove
n proof skillet heat the oil over moderately high heat until it is
hot but not smoking, add the chicken, skin side down, and season it with
salt and pepper. Saute the chicken for 1 - 2 minutes, or until the
skin is golden brown, turn it skin side up, and bake it, covered, in a
preheated 400 degree oven for 10 minutes. Transfer the chicke
n to a cutting board and let it stand, covered loosely with foil, for
5 minutes.

Make the sauce while the chicken is standing: 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 an
d boil the mixture, stirring for 1 minute. Stir the arrowroot
mixture, add it to the skillet, whisking, for 1 minute.

Holding a knife at a 45 degree angle slice the chicken crosswise and
arrange the slices, overlapping them slightly, on 4 heated plates. Spoon some
of the remaining sauce separately Yield:

- - - - - - - - - - - - - - - - - -