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Stuffed Chicken Breasts With Sherry Sauce

chef.pierre's picture
<p><a href="http://www.flickr.com/photos/thestarshine/2266497155/">Image Credit</a></p>
Ingredients
  Whole chicken breasts 2 , split, boned and skinned
  Butter 4 Tablespoon
  Chopped chives 1 Tablespoon
  Parsley 1 Tablespoon
  Garlic 1⁄2 Clove (2.5 gm), minced
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Swiss cheese slice 4
  Vegetable oil 2 Tablespoon
  Flour 2 Tablespoon
  Water 1 Cup (16 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Chicken seasoned stock base 2 Teaspoon
Directions

GETTING READY
1. Preheat oven to 350°F.
2. Beat each half chicken breast with flat side of meat mallet to 1/4 inch thick.
3. Divide and make butter into 4 balls.

MAKING
4. In a bowl mix chives, parsley, garlic, salt, and pepper.
5. Roll the butter ball in it.
6. Keep 1 seasoned ball on each slice of Swiss cheese.
7. Put the cheese on chicken breasts and roll to seal the butter.
8. Secure with toothpicks.
9. In a frying pan heat oil and brown the chicken rolls for about 8 minutes.
10. Transfer into a covered shallow baking dish.
11. To prepare sauce, in a frying pan mix flour with drippings. Blend over heat and stir until smooth.
12. Take off from heat.
13. Mix water, sherry, and stock base.
14. Add it to the drippings and sir constantly until boiling.
15. Spoon the sauce over chicken.
16. Cover and bake for 30 minutes.

SERVING
17. Remove toothpicks and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
6

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