BAK: Twin Cities Chicken
Source of Recipe
Brick Ridge Inn
* Exported from MasterCook *
Twin Cities Chicken
Recipe By : Todd Bricken
Serving Size : 4 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***CHICKEN***
4 boneless chicken breasts
1 cup cooked white & wild rice
1 cup shredded soft cheese
-- (such as Havarti, Gouda
-- or Monterey Jack)
1/2 teaspoon dried dill
salt -- to taste
pepper -- to taste
1 tablespoon oil
flour for coating
***SAUCE***
1 tablespoon chopped shallots
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1 ounce white wine
Preheat oven to 375 degrees F.
Make horizontal slice in each chicken breast. Mix cooked rice, cheese and dill together. Lightly season the inside of each chicken breast with salt and pepper; fill with even amount of rice mixture.
Heat saute pan or skillet and oil over high heat. Dust each chicken breast with flour. Carefully place each chicken breast, topside first in hot oil; saute until golden, then carefully turn over. Place chicken and pan in oven and bake for approximately 15 minutes or until internal temperature reaches 165 degrees.
FOR SAUCE: Saute shallots in butter over medium heat until tender. Add wine, salt and pepper and bring to simmer. Continue to simmer until wine is reduced by half.
Place chicken breast on plate and cover with sauce.
Source:
"Brick Ridge Inn, 6212 Ridge Road, Mt. Airy, Maryland 21771"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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