| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Cklive05 |
8 |
servings |
INGREDIENTS
|
|
=== MARINADE === |
| 2 |
tb |
Freshly-chopped basil |
| 4 |
tb |
Dry white wine |
| 4 |
tb |
Kosher-for-Passover vegetable oil |
| 2 |
tb |
Diced shallots |
|
|
=== CHICKEN === |
| 4 |
|
Whole Chicken breasts; boned |
| 1/3 |
c |
Kosher-for-Passover vegetable oil |
| 1/3 |
c |
Diced shallots |
| 20 |
md |
Shiitake mushrooms; sliced |
| 16 |
|
Sun-dried tomatoes; sliced |
| 1 |
tb |
Potato starch |
|
|
Salt; to taste |
| 2 |
c |
Chicken broth |
| 1 |
c |
Non-dairy creamer |
INSTRUCTIONS
To make the marinade, mix the basil, wine, oil and the shallots in a
small bowl. Mash the chicken with a wooden pounder and place in
marinade. Melt the oil in a frying pan. Add the shallots and the
mushrooms, and stir until the mushrooms are soft. Add the sun-dried
tomatoes and a tablespoon or so of the potato starch if the sauce has
too much liquid. Add salt to taste. Remove from the heat. Separate
half the mushroom mixture to fill the chicken breasts. Place 1/4 of
this mixture on one end of each breast and roll like a jelly roll on
the diagonal so both ends are filled. Bake in a preheated, 400 degree
oven for 25 minutes or until done. Cut each breast into 6 slices on
the diagonal, allowing 3 slices per portion. To make the sauce,
return the remaining half of the mushroom mixture to a saute pan. Add
the chicken broth and stir over a low heat. Continuing to stir, add
enough non-dairy creamer to make a sauce. If the sauce has too much
liquid add a pinch of potato starch. Place the chicken on the plate,
cover with the sauce, and serve. This recipe yields 8 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8862 broadcast 04-13-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-10-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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