Spring-Stuffed Chicken Breasts

Name: Spring-Stuffed Chicken Breasts
Ingredients: 6 whole boneless chicken breasts; 7 tablespoons unsalted butter; 12 ounces fresh cultivated mushrooms, sliced lengthwise; ¾ cup coarsely chopped fresh Italian (flat-leaf) parsley; 2 tablespoons chopped fresh rosemary leaves or 2 teaspoons crumbled dried; 2 tablespoons chopped fresh rosemary leaves or 2 teaspoons crumbled dried; 1 cup Madeira or dry sherry; Freshly ground black pepper, to taste; 1 cup Madeira or dry sherry; 12 thin slices prosciutto; 12 thin slices (2½ × 1 inches) Monterey Jack cheese; grated zest of 2 lemons; grated zest of 2 lemons

Preparation info

6
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The colors of spring—light green and pink—are rolled into chicken breasts for a delicate combination of flavors. Accented with lemon, parsley, and Madeira, this becomes a very special entrée.

Ingredients

6 whole boneless chicken breasts
4 leeks (white part and 1 inch green), halved lengthwise and well rinsed
7 tablespoons

Main course
Gluten-free
Spring

Method

Rinse the chicken pieces well and trim away any excess fat. Pat them dry. Place the breasts on a cutting surface skin side down. Remove the fillets (the finger-size muscle on the back of each breast half) and reserve them for another use. Place a piece of waxed paper or plastic wrap over each breast, and pound it with the flat side of a meat pounder until thin. Set the c