BRANDYWINE STUFFED CHICKEN BREAST
List of Ingredients
BRANDYWINE STUFFED CHICKEN BREAST
4 whole (double-lobe) boneless, skinless chicken breasts
1/2 medium yellow squash, cut into julienne strips
1/2 medium zucchini, cut into julienne strips
1/2 large carrot, cut into julienne strips
1/4 cup olive oil
4 canned artichoke hearts, cut in julienne strips
Pinch of seasoning salttsp. garlic powder4tbsp. melted
butterMediterranean Rice (recipe follows)
Pound chicken breasts to a uniform thickness, allowing double breasts
to remain attached. Saute vegetables in olive oil until softened.
Remove from heat and stir in artichoke hearts, seasoning salt and
garlic powder.
Lay vegetables horizontally across double chicken breasts. Roll
chicken tightly over filling into jelly-roll shapes. Brush with
butter. Place on baking sheets and bake at 375 degrees for 15 to 18
minutes.
Divide rice among four serving plates. Slice each chicken packet into
four equal pieces and fan across rice. Serves four.
MEDITERRANEAN RICE
5 tbsp. butter
1/2 of a large white onion, diced fine
2 cloves garlic, minced1
1 1/2 cups chicken broth1cup white wine
5 medium mushrooms, sliced
3/4 lb. orzo pasta, cooked al dente, drained
Salt to taste
2 green onions, sliced
1 tbsp. chopped pimiento
Melt butter in a two-quart saucepan. Saute onions and garlic until
translucent. Add broth and wine and boil until liquid is reduced by
half. Add mushrooms and cook until tender. Add orzo and simmer until
liquid has evaporated but pasta is still moist. Season with salt and
stir in green onions and pimiento. Serves four.
Recipe
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