Vegetable-Stuffed Chicken Breasts
|Chicken breasts||3 Pound, boned, halved, and skinned (3 Large Ones)|
|Chicken stock||2 Cup (32 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Shallots||2 , minced|
|For cauliflower sauce|
|Swiss cheese||3 Ounce, shredded|
Rinse chicken breasts; pat dry.
Pound with mallet until even in thickness; set aside.
Remove leaves and tough stalks from cauliflower and broccoli; separate into flowerets.
Simmer covered in 1 inch of stock until tender (about 8 minutes).
Coarsely chop the cauliflower and broccoli; mix with the celery, shallots, and salt.
Spoon mixture onto chicken breasts; roll up carefully and place seam side down in a lightly oiled shallow baking pan.
Spoon cauliflower Sauce over breasts.
Bake covered at 350Â°F 40 minutes.
Uncover and bake 15 minutes.
Sprinkle cheese over breasts; bake until cheese is melted (about 5 minutes).
Arrange chicken on platter; sprinkle with parsley.