Stuffed chicken breasts

Fairlady
6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (15)

10.00 chicken breast fillets
45.00 ml butter — melted
soy sauce
STUFFING
1.00 onion — finely chopped
1.00 celery stalks — chopped
15.00 ml butter
4.00 bacon — rashers, diced
8.00 button mushrooms — sliced
300.00 g spinach — stalks removed
2.00 garlic — cloves, crushed
125.00 g ricotta cheese — cream or smooth cottage cheese
1.00 eggs — lightly beaten
65.00 ml fresh parsley — chopped
salt and freshly ground black pepper
soy sauce
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Method:

Sauté onion and celery in butter, then add bacon and mushrooms and sauté for 5 minutes.
Blanch spinach in boiling salted water and rinse under cold water. Squeeze out excess water, then chop spinach and add to pan with garlic.
Combine with remaining stuffing ingredients and mix well, seasoning to taste.
Loosen skin from 1 side of each chicken breast and stuff 85 ml (1/3 cup) stuffing underneath. Tuck skin underneath breast, making a rounded shape.
Place breasts in a buttered ovenproof dish, skin side up. Brush with melted butter and a dash of soy sauce and bake at 180 ºC for 30 minutes. Cool slightly.
Slice, fan open and serve.



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