Spinach-stuffed Chicken Breasts With Medeira Sauce

For every Christian in every culture, repentance is necessary. This doesn’t mean that when people become Christians, they suddenly become perfect and never have any struggles with sin again. But this does mean that when we become followers of Jesus, we make a decided break with an old way of living and take a decisive turn to a new life. We literally die to our sin and to ourselves – our self-centeredness, self-consumption, self-righteousness, self-indulgence, self-effort, and self-exaltation. In the words of Paul, we “have been crucified with Christ and [we] no longer live, but Christ lives in [us].”

David Platt

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains, Vegetables		Cooking liv, Poultry	1	Servings

INGREDIENTS

		FOR THE STUFFED CHICKEN:
1	lb	Whole chicken breasts, boned
		but not skinne
1 1/2	T	Crushed ice
3	T	Well chilled heavy cream
1/4	c	Firmly packed cooked
		squeezed
		And chopped spinach, about
		1/2 pound fre
3/4	t	Salt
1/4	t	Crushed fennel seeds
1/4	t	Freshly grated lemon rind
1/8	t	Freshly grated nutmeg
1/8	t	Freshly ground pepper
1	T	Vegetable oil
		FOR THE SAUCE:
1/2	c	Madeira
3/4	c	Canned chicken broth
1	t	Arrowroot dissolved in 1
		tablespoon water

INSTRUCTIONS

For the Stuffed Chicken:  Arrange the chicken breasts skin side down on
a cutting board, making  sure the skin is evenly stretched over the
breasts. Remove the fillet  strip from each breast, discard the white
tendon, and in a  food processor grind the fillets. Add the ice, blend
the mixture  until the piece is absorbed, and with the motor running
add the cream.  Add the spinach, the salt, the fennel seeds, the rind,
the nutmeg,  and the pepper and blend the filling well, scraping down
the sides.  Turn the breasts skin side up and beginning at the pointed
end p  ull the skin back carefully, leaving the thin transparent
membranes  attached along at the opposite end. Spread 3 tablespoons of
the  spinach filling evenly over each breast, smoothing it, and stretch
the skin over the filling for another use such as miniature quenelles
made by poaching small balls of it in clear soup. Chill the chicken,
wrapped tightly in plastic wrap for one hour. In a large ove  n proof
skillet heat the oil over moderately high heat until it is  hot but not
smoking, add the chicken, skin side down, and season it  with salt and
pepper. Saute the chicken for 1 - 2 minutes, or until  the skin is
golden brown, turn it skin side up, and bake it, covered,  in a
preheated 400 degree oven for 10 minutes. Transfer the chicke  n to a
cutting board and let it stand, covered loosely with foil, for  5
minutes.  Make the sauce while the chicken is standing: pour off the
fat from  the skillet, add the Madeira, and boil it, scraping up the
brown  bits, until it is reduced to about 2 tablespoons. Add the broth
an  d boil the mixture, stirring for 1 minute. Stir the arrowroot
mixture, add it to the skillet, whisking, for 1 minute.  Holding a
knife at a 45 degree angle slice the chicken crosswise and  arrange the
slices, overlapping them slightly, on 4 heated plates.  Spoon some of
the remaining sauce separately Yield: Recipe By     :  COOKING LIVE
SHOW #CL8732  Posted to MC-Recipe Digest V1 #238  Date: Wed, 9 Oct 1996
11:37:01 -0500  From: "Jon and Angele Freeman" <jfreeman@netusa1.net>

A Message from our Provider:

“Life: the time God gives you to determine how you spend eternity”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1231 Calories From Fat: 489 Total Fat: 55g Cholesterol: 633.2mg Sodium: 3430mg Potassium: 2225.5mg Carbohydrates: 19.7g Fiber: 10.9g Sugar: 2.1g Protein: 161.5g