r>boned,
skinned and flattened chicken breasts and cut each in
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ll marinade ingredients together, except chicken, to a food processor and
ch thickness. Repeat with remaining chicken breasts. (I skipped this step
Sprinkle the chicken with kosher salt and pepper.<
Make brine for chicken by dissolving salt with chicken broth in a medium
nd bread crumbs; place on flattened chicken breasts.
Tuck
edges
oil, overlapping slightly.
Place chicken breasts, side by side, between
o thaw.
Lay the chicken breast on a piece of
Season the flattened chicken breast lightly with salt and pepper, if desired.
elted butter.
Place the flattened chicken breast in the lower half
In a medium bowl, thoroughly combine cheese, eggs, bread crumbs, salt, pepper and nutmeg.
Place about 1/4 cup cheese mixture in center of each flattened chicken breast.
Roll up and secure with toothpicks.
Season flattened chicken with salt and pepper.
Saute in heavy skillet in vegetable oil.
Cook for 2 minutes on each side or until lightly browned.
Discard oil.
Add cream, capers, tarragon and lemon juice.
Bring liquid to a boil and continue to cook over high heat, stirring constantly, until volume is about half.
Remove from heat and add butter.
Spoon sauce over each chicken breast and serve immediately.
It cannot be made ahead and/or frozen.
Serves 4.
Sprinkle flattened chicken breasts with salt, black and cayenne pepper and parsley flakes.
Place 1 slice of dried beef or ham on top of each breast, trimming to fit.
Roll breasts and place seam side down in buttered casserole dish.
Mix soups together and pour over chicken.
Bake in 350\u00b0 oven for 45 minutes. Remove breasts to heated platter.
Stir sour cream into sauce. To serve, pour sauce over chicken and rice or pasta.
"stuffing\").
Lay a flattened piece of chicken breast on a cutting
Dredge flattened chicken breasts in flour, salt and pepper. Saute in the 1/2 stick of butter and oil until browned on both sides and cooked through.
Transfer chicken to a flameproof serving dish and keep warm.
Add to the pan the white and red wine and bring to a boil, stirring in the brown bits clinging to the bottom and sides of pan.
Simmer mixture for 3 minutes.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short
Cut chicken breast into 1/2-inch