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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 15 |
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Another one from the latest John Scheepers catalog. This sounds lovely and can be frozen for later use. Ingredients:
1 tablespoon butter |
1/2 cup onion, chopped |
1 garlic clove, minced |
1/2 cup mushroom, chopped |
2 slices prosciutto, chopped |
3 artichoke bottoms, diced |
1 lb fresh spinach, chopped, cooked |
1 cup rice, cooked |
8 boneless chicken breast halves |
1 cup seasoned flour (about 1 cup) |
2 -3 tablespoons extra butter |
salt |
pepper |
tarragon |
3 tablespoons oil |
3 tablespoons butter |
1/2 cup onion, chopped |
1 garlic clove, minced |
1 cup mushroom, chopped |
1/4 cup celery, chopped |
3/8 cup carrot, chopped |
2 tablespoons flour |
1/2 cup white wine |
1 cup chicken stock |
1 tablespoon tomato paste |
1/8 teaspoon thyme |
2 bay leaves |
Directions:
1. Preheat ovent ot 375°F
2. For Filling: Saute onions in butter for 3 minutes. Add garlic and mushrooms; cook for 2 minutes. Add the remaining filling ingredints. Add herbs to tast: salt, pepper and tarragon. Set aside.
3. Pound chicken breasts until 1/4 thin. Place one TB filling on each breast. Roll and tie with cooking string. Dredge in seasoned flour. Chill for 30 minutes or overnight. In skillet, brown roll-ups in butter for 5 minutes and place in a casserole dish.
4. For Sauce: Saute onions, garlic, mushrooms, celery and carrots in oil and butter. Add flour and cook until golden. Add white wine, chicken stock and tomato paste, stirring until smooth. Add thyme, bay leaves, salt and pepper to taste.
5. Pour sauce over chicken roll-ups in casserole. Cook, covered, in the oven for 30 minutes. Serve with rice.
6. These freeze well, so make extra while greens and veggies are in season.
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