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Ingredientes
- 3 c. Martinellis sparkling cider
- 1/2 c. white wine vinegar
- 1/2 c. cassis liquor
- 1/2 c. brandy
- 1/2 c. chicken stock
- 1Â 1/2 c. heavy cream
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 whl chicken breasts boned, skinned,
- Â Â and left in one piece
- 2 x garlic cloves chopped
- 3 x shallots chopped
- 1/2 c. chopped onions
- 1 x celery stalk finely minced
- 1 c. finely-minced peeled cored apple
- 4 Tbsp. butter
- 1/4 c. cassis liquor
- 2 Tbsp. brandy
- 1/3 tsp chopped fresh sage
- 1/8 tsp allspice
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x Large eggs
- 1/2 c. heavy cream
- 1/2 c. apple cider
- 2 c. coarse fresh bread crumbs
- 2 c. grnd hazelnuts
- 1 c. fine crackermeal
- 6 ounce cream cheese - (to 8 ounce)
- Â Â Peanut oil
Direcciones
- For the Apple Cider Sauce: Boil sparkling cider to reduce to 1 c.. In another saucepan, boil vinegar and cassis to reduce to 1/4 c.. Combine reduced cider, reduced vinegar mix, brandy, and chicken stock and boil to reduce to 3/4 c..
- Add in cream and simmer briskly to reduce till mix thickens and coats a wooden spoon, about 20 min. Salt and pepper to taste.
- For Chicken Beasts: Between sheets of waxed paper, lb. chicken breasts to flatten.
- Saute/fry garlic, shallots, celery, and apple in butter over medium-low heat till soft, but not brown (about 10 min). Allow to cold. Fold in 2 Large eggs, cream, and cider. Fold in bread crumbs. Season with salt and pepper.
- Spread stuffing over chicken breasts. Place a tsp. of cream cheese on top of stuffing. Beginning with widest part, roll up breasts firmly. Beat 2 Large eggs; mix hazelnuts and crackermeal. Dip stuffed chicken breasts in Large eggs, then in hazelnut crackermeal mix.
- Heat oil. When warm, brown chicken breasts. Place on cookie sheet. Bake for 35 to 45 min or possibly till thermometer reaches internal temperature of 165 degrees. Place on serving dish. Spoon apple cider sauce over top.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 6 servings | |
| Calories 759 | |
| Calories from Fat 446 | 59% |
| Total Fat 50.86g | 64% |
| Saturated Fat 23.38g | 94% |
| Trans Fat 0.08g | |
| Cholesterol 290mg | 97% |
| Sodium 553mg | 23% |
| Potassium 499mg | 14% |
| Total Carbs 34.47g | 9% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.56g | 4% |
| Protein 28.21g | 45% |
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