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Chicken Breasts w/ Sage & Black Walnuts




Source of Recipe


Internet


List of Ingredients




4 chicken breasts, boneless and skinless, pounded flat
1 cup tart apple, grated
1 cup black walnuts
2 tablespoons fresh sage
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup hot sauce
14 ounces chicken broth, canned, double strength
3 tablespoons flour
fresh sage and fresh sage flowers for garnish

Preheat oven to 350F. In blended or food processor, grind walnuts with sage, salt and pepper until walnut pieces are 1/8 inch. Remove from blender and combine with grated apple to form a paste. Spread 1/4 of the paste on the bottom of each chicken breast, covering evenly. Carefully roll each breast into a lengthwise roll and secure with a toothpick. Place, toothpick down, in oven proof skillet. Generously coat the rolls with the hot sauce and sprinkle with salt and pepper. Add 1/2 cup of the chicken broth and poach in the oven for 30 minutes or until the chicken rolls are cooked in the middle and browned on top. Remove the breasts to a cutting board and add 1/4 of the remaining broth to the skillet. Reduce the pan drippings almost completely. Just as they are turning brown, add another 1/4 of the chicken broth and deglaze the pan. Mix remaining broth with the flour, be sure it has no lumps and stir into the skillet. Continue stirring over medium heat until the sauce is thickened and the flour taste has disappeared. Correct the seasonings with salt and pepper. Carefully remove the toothpicks from the chicken breasts and, holding them carefully, slice into 1/2 inch slices. Keep the roll intact as much as possible. Arrange cut rolls on serving platter, fanning each roll so the black walnut filling with show. Cover with foil and return to oven until chicken has regained its warmth. Just before serving, spoon sauce over each breast individually and garnish with fresh herbs. Serves 4.



Recipe