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STUFFED CHICKEN BREASTS WITH CASCADE FALLS SAUCE

  • 2 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Nearly every evening before dinner, I go on a walk. My walks frequently take me past Cascade Falls, where I came up with the idea for this dish. The bacon-and-herb stuffing gives the chicken a mouthwatering smoky savor. The pan sauce—a quick reduction of vermouth—adds an extra taste fillip. It’s fine to have bacon on the Wine and Food Lover’s Diet. While I don’t advise eating several slices with your breakfast eggs, I do like to use a modest amount of nitrite-free bacon as a flavoring. The intensity of very smoky bacon goes a long way, so you don’t need much. I frequently cook chicken, as well as turkey, that has been pounded to a thickness of about ¼ inch. The cooking time of a flattened breast is half that of a regular breast. Plus, I can roll the flattened breasts around stuffings, an easy way to make an impressive presentation.

More recipes by Sheila H.

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