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Ingredients:
3 whole skinless and boneless chicken breasts
3/4 pound fresh spinach
1/4 pound mushrooms
3 tablespoons butter
1 cup chopped onions
1 teaspoons chopped garlic
2 teaspoons salt
1/2 teaspoon pepper
1/3 cup chopped carrots
1/2 cup chopped celery
1/2 cup dry white wine
1/2 cup cup chicken bouillion
1/2 cup whole, peeled, cored tomatoes
1 bay leaf
1-1/2 teaspoons dried thyme
Preparation:
Pick over the spinach and discard the stems. Rinse well.
Coarsely chop the mushrooms and set them aside.
Melt 1 tablespoon of butter in a skillet. Add 1/2 cup of the onions, 1 teaspoon of the garlic, and 1/2 cup of the chopped mushrooms. Cook for 2 minutes and add the spinach, 1/2 teaspoon of the salt, and 3 turns of the pepper mill. Cook over high heat while stirring for about 5 minutes, by which time all the moisture should have evaporated.
Set aside and cool.
Split each chicken breast into halves. Trim away and discard the fat and membranes. Pound the chicken lightly with a meat pounder or cleaver on a flat surface. Spoon an equal amount of the filling in the center of each breast half.
Bring up the edges of the breast, folding the edges over to enclose the filling, making a package. Tie each breast in two places with string.
Melt the remaining butter in a skillet large enough to hold all the chicken and brown all over - about 8 minutes.
Remove the chicken and add the remaining onions, mushrooms and garlic. Cook briefly, then add the carrots and celery. Stirring, cook for 3 to 4 minutes. Return the chicken rolls to the pan. Add the wine, bouillion, tomatoes, bay leaf, thyme and remainingsalt and pepper. Bring to a boil, cover, and cook for 15 minutes or until the chicken is tender.
Remove the chicken rolls and reduce the sauce by half. Discared the strings. Spoon the sauce over the chicken and serve hot, perhaps with rice.
Serves six.
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