AMISH-STYLE STUFFED CHICKEN

By akselden

Ingredients

• 4 skinless, boneless chicken breast halves (1 pound total)
• 2 skinless, boneless chicken thighs (about 8-ounces total)
• 1/4 cup pistachio nuts
• 2 tablespoons whipping cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Salt and pepper
• tablespoon butter, melted
• Paprika and/or pepper
• Cider Cream Sauce (recipe follows)

Preparation

Step 1

1. Rinse chicken breast halves and thighs; pat dry with paper towels.

2. Place the 2 chicken thighs in a food processor container. Cover and process till coarsely ground. Add pistachio nuts, cream and the 1/4 teaspoon each of salt and pepper. Cover and process till well combined. Set aside.

3. Place each breast half between 2: pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle-with a little additional salt and pepper.

4. Place 1/4 of thigh mixture on each piece of chicken breast. Roll up, tucking in the ends. Secure with wooden toothpicks, if needed. Place rolls in a lightly greased shallow baking dish. Brush rolls with melted butter. Sprinkle with paprika and/or pepper.

5. Bake in a 375°F oven for 30 to 35\ minutes or till no pink remains (and internal temperature is 165°).

6. Meanwhile, prepare the Cider Cream Sauce. Remove the chicken rolls from oven and place on warmed dinner plates. Spoon some of the Cider Cream Sauce over the chicken rolls; pass remaining sauce. Makes 4 servings.

Note: If you don't have a food processor, finely chop chicken with a knife. Stir in cream and seasonings.

Cider Cream Sauce: In a medium saucepan, combine 1/2 cups reduced sodium chicken broth, cup apple cider or apple juice and 1/4 cup dry vermouth. Bring to boiling; reduce heat slightly and boil gently till reduced to 1/4 cup. (This should take 15 to 20 minutes. Add 1/4 cup whipping cream; return to boiling and boil gently for about 5 to 7 minutes more or till sauce is slightly thickened and reduced to 1/2 cup(this should take 5 to 7 minutes).