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LOCATION: Recipes >> Poultry >> Chicken Breasts 07

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12 chicken breasts, boneless

2 tb butter
1 md onion, finely chopped
1 lb mushrooms, finely chopped
3 zucchini, grated and drained
1 t tarragon, dried
1/2 c whipping cream
2 tb lemon juice
1/4 c breadcrumbs
1/4 c parsley, finely chopped
pepper, fresh ground

1/2 c port
1 c red wine
2 tb butter
1/2 c cranberries, dried
2 c Chicken stock

To buy boneless chicken breasts with the skin on, purchase chicken
breasts on the bone and ask your butcher or supermarket to remove
the bones but leave the skin intact. It is a much more beautiful
presentation and it keeps the chicken moist. Bones can be used to
make stock or discarded. If you prefer, or can only obtain skinless
chicken, then make a cut on the bottom of each breast the length
of the breast to form a pocket. Stuff each breast with same amount
of filling and turn slit side down. Brush top with a film of Dijon
mustard and continue with recipe. To heighten mushroom flavour,
add one 10g package of soaked dried mushrooms along with the regular
mushrooms, if desired. Dried currents may be substituted for
cranberries. Trim chicken breasts of any fat. Heat butter in skillet
on medium high heat. Add onion, saute until softened the add
mushrooms and zucchini. Saute until all liquid has evaporated,
stirring occasionally, about 10 minutes. Stir in tarragon and cream.
Continue to cook until cream has reduced and mixture is thick,
about 5 minutes. Stir in lemon juice and add enough breadcrumbs to
hold mixture together. Add parsely and season well with salt and
pepper. Season chicken breasts with salt and pepper. With fingertips,
make a pocket between skin and flesh of each chicken breast. Stuff
about 1/3 c filling under skin, tucking skin around breast to
enclose stuffing. Place chicken breasts in large oiled (preferably
metal) baking dish or roasting pan. Dot with butter, refrigerate
until one hour before baking. Baking in 400F (200C) oven for 30 to
40 minutes or until juices run clear. If skin is not quite crisp
enough, place under broiler to crisp it. While chicken is baking,
place sauce ingredients in pot and bring to boil over medium high
heat. Reduce by half, skimming occasionally, about 25 minutes. Over
low heat, whisk in butter, 1 tb at a time, until sauce is slightly
thickened and glossy. Just before serving, skim any fat off pan
juices and add juices to sauce. Either slice chicken breasts into
1/4 inch slices before serving and coat with sauce or serve chicken
breasts whole and place sauce in sauce boat. Garnish with extra
dried cranberries, if desired.


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