| #3
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Roast Chicken
Breast
with Spinach & Asiago Stuffing
and Tomato Ancho Cream
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| a
Don Schell creation |
| Makes
6 servings |
| Ingredients:
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6 Boneless Chicken Breasts
1 Pkg. Fresh Spinach (Washed & Cleaned)
1 Cup Grated Asiago Cheese
˝ Cup Bread Crumbs
1 Pinch Nutmeg
˝ White Onion (Chopped)
1 Tbsp. Olive Oil
2 Ancho Chilies (Chopped)
1 Cup Tomato Sauce
1 Cup 35% Cream
Salt & Pepper
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Procedure:
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1) For the Stuffing:
Steam the spinach for 5 minutes, refresh in cold water, squeeze dry,
then chop very fine. Combine the spinach, asiago, bread crumbs and nutmeg,
and season with salt and pepper to taste.
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2)
For the Chicken:
Cut an incision length wise in the side of each breast to make a pocket
that runs the length of each breast. Fill each pocket with the spinach
stuffing. Cook each breast in a pan over high heat for about one minute
on each side until the chicken has browned nicely. Then roast in a 350°
F oven for 8 to 10 minutes. |
3)
For the Sauce:
Heat the olive oil in a saucepan, sauté the onion for 2 to 3 minutes,
stir in the chilies, tomato sauce and 35% cream. Bring to a boil and season
with salt and pepper to taste. |
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4)
Serve each chicken breast on a bed of tomato ancho cream with your favorite
vegetable, potato, rice or pasta.
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