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Stuffed Chicken Breasts with Cider Vinegar Sauce Recipe

Stuffed Chicken Breasts with Cider Vinegar Sauce Recipe

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Stuffed Chicken Breasts with Cider Vinegar Sauce

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Ingredients

Count

Nutrition

1474

Calories

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Ingredients:

Serving

1 tbsp 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 broth
1 1/2 cups beef stock or canned broth
1/2 cup dried apricots, sliced
1/4 cup raisins
6 tbsp (3/4 stick) butter
5 mushrooms, chopped
1 cup chopped seeded peeled tomatoes
1 10- oz package ready-to-use spinach, stemmed
6 boneless chicken breast halves with skin

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°F. 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1474.41 Kcal (6173 kJ)
Calories from fat	1120.27 Kcal
		% Daily Value*
Total Fat	124.47g	191%
Cholesterol	426.16mg	142%
Sodium	1416.56mg	59%
Potassium	1426.13mg	30%
Total Carbs	44.74g	15%
Sugars	16.04g	64%
Dietary Fiber	5.22g	21%
Protein	52.43g	105%
Vitamin C	19.8mg	33%
Vitamin A	1.2mg	38%
Iron	4.3mg	24%
Calcium	155.5mg	16%

Amount Per 100 g
Calories	238.09 Kcal (997 kJ)
Calories from fat	180.9 Kcal
		% Daily Value*
Total Fat	20.1g	191%
Cholesterol	68.82mg	142%
Sodium	228.75mg	59%
Potassium	230.29mg	30%
Total Carbs	7.23g	15%
Sugars	2.59g	64%
Dietary Fiber	0.84g	21%
Protein	8.47g	105%
Vitamin C	3.2mg	33%
Vitamin A	0.2mg	38%
Iron	0.7mg	24%
Calcium	25.1mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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