| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Vegetables | Poultry | 6 | Servings | |
INGREDIENTS
| 3 | Boned breasts of chicken | |
| Salt | ||
| Freshly ground pepper | ||
| 1 | pn | Nutmeg |
| 1/2 | lb | Fresh spinach; washed and chopped coarsely -or- |
| 1/2 | pk | Frozen spinach; defrosted, squeezed of all water |
| 6 | sl | Boiled ham (thin slices) |
| 6 | sl | Fontina cheese (thin slices) |
| 2 | Eggs | |
| 1 1/2 | tb | Whipping cream |
| 1/2 | tb | Chopped parsley |
| 1/3 | c | Parmesan cheese |
| 1/2 | c | Flour |
| 2/3 | c | Vegetable oil |
| 8 | tb | Butter |
| 1/2 | c | Dry white wine |
| 1/2 | c | Brown sauce |
| 1 | Lemon; juice only |
INSTRUCTIONS
Date: Mon, 29 Apr 1996 20:23:43 -0400 From: Walt Gray <waltgray@mnsinc.com> SKIN BREASTS (skins may be used later for stock); trim off all gristle and fat. Cut breasts in half and butterfly each half (slice each half lengthwise, leaving 1 side uncut). Place on waxed paper and gently flatten with a meat mallet until pieces are quite thin. Season with salt and pepper and nutmeg. Steam fresh spinach in 3/4 cup salted water for 3 minutes and drain well. If using frozen spinach, simply drain well when completely defrosted. Place equal amounts of spinach in center of each half of chicken, cover with a slice of ham and press down edges of chicken together, then seal edges with a meat mallet. Beat eggs in a mixing bowl, add cream, parsley and Parmesan cheese, and blend well. Dust chicken lightly with flour and dip in egg batter, 1 piece at a time, making sure to coat heavily. Heat oil in a skillet until very hot, and saute each piece separately until crisp and golden in color. Trim edges of any excess egg batter and transfer chicken to a warm platter. Melt butter in frying pan large enough to accommodate all the chicken. Add wine and cook until it evaporates--about 5-or-6 minutes. Add brown sauce, cook 5 minutes. Then place chicken in pan, cook 5 minutes. Add lemon juice and cook additional 3 minutes. Turn once. Cook another 5 minutes. Place chicken breasts on serving platter, pour hot sauce over and serve. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #120 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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