Stuffed Chicken Breasts With Cider Vinegar Sauce

Stuffed Chicken Breasts With Cider Vinegar Sauce
Stuffed Chicken Breasts With Cider Vinegar Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • FOR CIDER VINEGAR SAUCE:

  • 1

    tablespoon butter

  • 3/4

    cup sliced shallots

  • 1/4

    cup sugar

  • 1/4

    cup cider vinegar

  • 2 1/2

    cups chicken stock (or canned low-salt chicken broth)

  • 1 1/2

    cups beef stock or canned broth

  • FOR CHICKEN:

  • 1/2

    cup dried apricots sliced

  • 1/4

    cup raisins

  • 6

    tablespoons butter - (3/4 stick)

  • 5

    mushrooms chopped

  • 1

    cup chopped seeded peeled tomatoes

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    package ready-to-use spinach - (10 oz) stemmed

  • 6

    boneless chicken breast halves with skin

  • Kitchen string

Directions

Make Sauce: Melt butter in heavy medium saucepan over medium-low heat. Add shallots; sauté until beginning to brown, about 10 minutes. Add sugar. Sauté until shallots are golden brown, about 10 minutes. Increase heat to medium-high. Add vinegar; boil 2 minutes. Add both stocks; boil until liquid is reduced to 1 1/2 cups, about 25 minutes. Strain. Make Chicken: Soak dried fruit in hot water to cover for 15 minutes. Drain. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 4 minutes. Add tomatoes and sauté until almost all liquid evaporates, about 4 minutes. Stir in fruit and sauté 2 minutes. Season with salt and pepper. Steam spinach until just wilted, about 2 minutes. Cool. Using sharp knife, cut horizontal slit 3/4 of the way through each chicken breast. Open as for book. Sprinkle with salt and pepper. Place thin layer of spinach over half of each breast. Top spinach with 2 tablespoons fruit mixture. Close breasts over filling. Tie with kitchen string. (Sauce and chicken can be made 1 day ahead; chill.) Preheat oven to 425 degrees. Melt 1 tablespoon butter in large skillet over medium-high heat. Sprinkle chicken with salt and pepper; brown in skillet, about 4 minutes per side. Transfer to baking sheet. Bake until chicken is cooked through, about 15 minutes. Bring sauce to simmer. Remove from heat. Gradually add 4 tablespoons butter, whisking just until melted. Remove string from chicken. Cut each breast crosswise into 5 slices. Serve with sauce. This recipe yields 6 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: