INGREDIENTS

INSTRUCTIONS

FOR THE SALAD
FOR THE VINAIGRETTE DRESSING
Heat the oven to 375 degrees. Butter a medium baking dish. Melt the
remaining butter in a frying pan. Slice the scallions diagonally, add to
the butter and leave to soften over low heat. Trim and wipe the mushrooms
and cut them in 2 to 3 pieces. Chop them in the food processor and add to
the scallions with salt and pepper. Leave to cook over high heat 2 to 3
minutes until their liquid evaporates. Work the bread to crumbs in the food
processor. Crumble the blue cheese and chop the figs. When the mushrooms
are fairly dry, take the pan from the heat and stir in the breadcrumbs,
cheese and figs. Season the stuffing to taste. Discard any skin from the
chicken breasts and cut a pocket in each one. Fill with the stuffing and
set the breasts in the buttered dish. Cover with foil and bake in the
heated oven 30 to 35 minutes or until no pink juice runs out when you cut
into the center of the biggest breast with a knife.
Wash the arugula. Trim stem of the radicchio and discard any wilted outer
leaves. Cut the head crosswise into strips as a chiffonade. Make the
vinaigrette dressing. Serve the breasts hot or cold, cutting them in 4 to 5
diagonal slices and arranging them on one side of 4 individual plates in a
fan. Dress the salad, reserving half of the dressing. Pile the salad on
each plate and spoon the remaining dressing over the chicken.
Variation: CHICKEN BREAST STUFFED WITH GOAT CHEESE AND ARUGULA
In the recipe for Chicken Breasts Stuffed with Dried Figs and Blue Cheese
omit the stuffing and simply fill each chicken pocket with 2 leaves of
arugula and a small bit of goat cheese, about 2 tablespoons per breast.
Bake as directed for the breasts with dried fig and blue cheese.
Yield: 4 servings
Formatted suechef@sover.net
Recipe by: CHEF DU JOUR #DJ9262
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Apr 01, 1998

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