| 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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