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Ingredientes
- 1/2 c. Butter, room temperature
- 4 x Garlic cloves, chopped
- 1 Tbsp. Minced fresh parsley
- 1/2 tsp Dry crushed red pepper
- 1 1/2 c. Minced mushrooms, (about) 4 1/2 ounces)
- 1 1/2 c. Minced fresh spinach
- 3/4 c. Finely grnd almonds, (about 3 ounces)
- 1/2 c. Lowfat sour cream
- 6 x Boneless chicken breast halves with skin
Direcciones
- Mix first 4 ingredients in small bowl till smooth. Season garlic butter to taste with salt and pepper.Can be prepared 1 day ahead.
- Cover and chill. Bring to room temperature before using
- Heat 2 Tbsp. garlic butter in heavy large skillet over medium-high heat. Add in mushrooms and sauteuntil tender and all liquid evaporates, about 3 min. Add in spinach; saute/fry till just wilted, about 1 minute. Transfer mix to medium bowl. Cold 30 min.
- Stir in grnd almonds and lowfat sour cream. Season stuffing with salt and pepper.
- Run fingers between chicken skin and meat to loosen (don't remove skin). Spread 2 tsp. garlic butter under skin over meat of each chicken breast. Spoon 2 generous Tbsp. stuffing under skin of each chicken breast. Using toothpicks, skewer skin to chicken to enclose stuffing. Arrange chicken on large baking sheet. Spread remaining garlic butter over top of each chicken breast.(Can be prepared 4 hrs ahead. Cover and chill)
- Preheat oven to 350F. Bake till chicken is cooked through, about 30 min. Transfer chicken to platter.
- Serves 6.
