June 6, 2010

CHICKEN BREAST STUFFED WITH HAM AND SPINACH


Printed from COOKS.COM

2 (10-14 oz.) chicken breasts, boneless, skinless
6 oz. ham, boneless, fat removed
1 1/2 tbsp. butter or oil
1 tbsp. flour, all purpose
1/4 c. milk
4 oz. spinach, fresh, cleaned, blanched
1 1/2 tbsp. oil
1 tbsp. all-purpose flour
1-1 1/2 c. chicken stock
2 oz. onions, finely diced
1/2 oz. celery, fine bias cut
1/2 oz. carrots, fine bias cut
1 bay leaf
1 c. White Rose
4 oz. heavy cream
Salt
White pepper

Prepare chicken breast as follows: Cut each breast in half, removing the joining cartilage. Remove the tenderloin from the breast and remove the tendon from the tenderloin. On a hard flat surface, preferably a cutting board, lay a piece of plastic wrap. Place the tenderloins on the wrap and fold wrap over to cover the tenderloins.

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