Roasted chicken breasts with cranberry port sauce
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Roasted chicken breasts with cranberry port sauce
  Chicken    Sauces    Cranberry    Poultry    Vegetables  
Last updated 6/12/2012 12:53:27 AM. Recipe ID 15253. Report a problem with this recipe.
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      Title: Roasted chicken breasts with cranberry port sauce
 Categories: Poultry, Vegetables, Main dish
      Yield: 12 Servings
 
     12 ea Chicken breasts, boneless

MMMMM--------------------------STUFFING-------------------------------
      2 tb Butter
      1 md Onion, finely chopped
      1 lb Mushrooms, finely chopped
      3 ea Zucchini, grated and drained
      1 ts Tarragon, dried
    1/2 c  Whipping cream
      2 tb Lemon juice
    1/4 c  Breadcrumbs
    1/4 c  Parsley, finely chopped
           Salt
           Pepper, fresh ground

MMMMM---------------------------SAUCE--------------------------------
    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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Recipe ID 15253 (Apr 03, 2005)

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