0 recipes from contoocook and beyond


6 large breasts, pounded into thin even cutlets
2 onions uartered
4 carrots, peeled and cut into thick sticks
2 celery stalks, cut into thick sticks
6 cloves garlic
l tbsps. olive oil
l tbsps. butter
l cup white wine
l cup chicken broth
5 strips of bacon
l 9-oz. pkg. baby spinach
l/2 cup sundried tomatoes
l lb. ground veal
l tsp. marjoram
6 ozs. goat cheese
2 eggs
l cup bread crumbs
In skillet fry the bacon till fairly crisp. Meanwjile chop the well washed and dried spinach in foof processor; and then add the sun dried tomatoes. Remove the bacon from skillet, let drain and then also pulse the bacon into small pieces. Add the spinach to the skillet and let it cook down allowing the veggie to release moisture and dry somewhat.. Combine all ingredients together in large bowl and then place about l/4 cup of stuffing in each breast, roll it and secure with toothpicks. (Recipe can be made to this point up to one day ahead) Dredge breasts in flour. Heat a skillet and then add the oil and butter. Once the oil and butter begin to foam add the breasts and brown on all sides. Heat oven 350. Place the cut up beggies and garlic on the bottom of a roasting pan. Place the breasts atop the bveggies and then pour the wine and broth over the breasts. Bake for 25 to 30 mins. Let rest for five minutes. For a pretty presentation palce roasted veggies on the plate then slice each breast and fan them out atop the beggies. Spoon a little broth over the chicken.

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