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    Hazelnut Stuffed Chicken Breast


    Source of Recipe


    RC

    List of Ingredients




    ½ pound cream cheese

    ½ cup roasted hazelnuts, skinned and coarsely chopped

    2 scallions, minced

    8 fresh boneless chicken breasts, skinned (4 ounces each)

    2 ounces unsalted butter

    Salt and white pepper to taste

    Recipe



    Preheat oven to 400° F.

    In a small mixing bowl, blend cream cheese, hazelnuts and scallions. With tip of a sharp boning knife, cut a small pocket lengthwise in the side of each breast. Divide cream-cheese mixture evenly and press into pockets.


    Melt butter and brush bottom of a baking dish and tops of the breasts. Season breasts lightly with salt and pepper, and place in baking dish in a single layer. Cover with foil; bake 12 minutes.


    Turn and bake about 8 to 10 minutes more, or until done. Serve with Champagne Sauce.

    Serves 8

    ............

    CHAMPAGNE SAUCE

    • 6 ounces dry sparkling wine or Champagne
    • 6 ounces reduced brown stock
    • 2 Tbsp chopped shallots
    • 1 lemon, juiced
    • 3 ounces heavy cream
    • 4 ounces unsalted butter

    In a small saucepan, combine first 4 ingredients and reduce over high heat until only about one-half remains. Add cream and reduce the liquid volume again by half. Reduce heat and gently whisk in butter in small pieces until fully incorporated.

    Place cooked breasts on a serving platter and top with the sauce. Garnish with toasted hazelnuts, parsley sprigs, and lemon pieces.


    -- Chateaulin Restaurant (Ashland, Oregon)

 

 

 


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