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Ingredientes
- 2 x 1 pound whole chicken breasts, boned, Not skinned
- 1Â 1/2 Tbsp. Crushed ice
- 3 Tbsp. Heavy cream, well liquid removed
- 1/4 c. Minced spinach, firmly packed, well liquid removed
- 3/4 tsp Salt
- 1/4 tsp Crushed fennel seeds
- 1/4 tsp Lemon rind, freshly grated
- 1/8 tsp Nutmeg, freshly grated
- 1/8 tsp Grnd pepper, freshly grnd
- 1 Tbsp. Vegetable oil
- 1/2 c. Madeira
- 3/4 c. Chicken broth
- 1 tsp Arrowroot
- 1 Tbsp. Water
Direcciones
- For the stuffed chicken: Arrange the chicken breasts skin side down on a cutting board, makig sure the skin is proportionately stretched over the breasts; halve them. Remove the fillet strip from each breast, throw away the white tendon, and in a food processor grind the fillets. Add in the ice, blend the mix till the ice is absorbed, and with the motor running add in the cream. Add in the spinach, the salt, fennel seeds, the rind, the nutmeg and the pepper. Blend the filling well, scraping down the sides. Turn the breasts skin side up and beginning at the pointed end pull the skin back carefully leaving the thin transparent membranes attached along a long side and leaving the skin attached at the opposite end. Spread 3 Tbsp. of the spinach filling proportionately over each breast, smoothing it, and stretch the skin over the filling to cover it.Refrigeratethe chicken, wrapped tightly in plastic wrap, for 1 hour. May be prepared to this point 24 hrs in advance and kept covered and chilled. In a large ovenproof skillet heat the oil over moderately high heat unti it is warm but not smoking, add in the chicken, skin side down and season it with salt and pepper. Saute/fry the chicken for 1 to 2 min, or possibly till the skin is golden, turn it skin side up and bake it covered, in a preheated 400 oven for 10 min. Transfer chicken to a cutting board and let it stand, covered loosely with foil for 5 min. For sauce: Pour off the fat from the skillet, add in the Madeira, and boil it, scraping up the brown bits, till it is reduced to about 2 Tbsp.. Add in the broth and boil the mix, stirring, for 1 minute.
- Mix the arrowroot and water; add in to broth, whisking. Simmer the sauce while whisking for 1 min. Holding a knife at a 45 angle slice the chicken crosswise and arrange the slices, overlapping them slightly, on 4 heated plates. Sppon some of the sauce around the chicken and serve the remaining sauce separately. Serve with Couscous Timbales.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 434 | |
| Calories from Fat 220 | 51% |
| Total Fat 24.56g | 31% |
| Saturated Fat 7.81g | 31% |
| Trans Fat 0.31g | |
| Cholesterol 132mg | 44% |
| Sodium 629mg | 26% |
| Potassium 483mg | 14% |
| Total Carbs 4.78g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.32g | 2% |
| Protein 38.65g | 62% |
