Recipe Talk

Looking for a recipe featured in a Womans World magaazine quite some time ago (years). It featured chicken breasts stuffed with an herbed cheese mixture with a dijon mustard sauce. I lost the recipe in my breakup with my ex, and miss it a lot more than I do him. Any help appreciated. Thanks.

Recipe(tried): Chicken Breasts with Balsamic Vinegar Sauce

By: Lisa-NC

Date: October 16th 1998

This is my hubby's favorite...this recipe is for two, but it should double or triple easily.

2 boneless, skinless chicken breasts

1 egg white

1 tablespoon Dijon mustard

all purpose flour

ground thyme

garlic powder

salt

pepper

olive oil (or cooking spray or butter)

1 small minced shallot (or about 2-3 tbs minced
onion)

1 clove garlic minced

1/4 cup white wine

1/4 cup chicken broth (or 1/2 cup if you don't
use wine)

3 tablespoons balsamic vinegar

2-3 tablespoons brown sugar

Mix egg white with mustard. Mix flour and seasonings...if you don't have the ones listed just use what you like. Dip chicken breasts in egg mix...then dredge in flour mix. Saute chicken in oil, butter, or cooking spray (or a combination) until cooked through, remove from skillet and keep warm (I cook the chicken just shy of completely done and put them in a 350 F oven while I make the sauce.)

If pan is dry add a little more oil, saute shallots until tender. Deglaze pan with wine. Add broth and reduce liquid volume by 1/3 to 1/2. Add vinegar and brown sugar. Cook for about 1 minute or until thickened. Serve over chicken.

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chicken breasts w/dijon sauce Recipe

this sauce is very tasty and i serve this with baked rice

by chia

6 servings

40 min 10 min prep

6 boneless skinless chicken breasts

salt & pepper

1 tablespoon butter

1/2 chopped onion

1/2 teaspoon thyme

1 tablespoon red wine vinegar

1/4 cup white wine

1/2 cup chicken stock

2 tablespoons tomato paste

1/4 cup heavy cream

1 tablespoon Dijon mustard

parsley (to garnish)

salt and pepper chicken, brown in lge pan, in butter until fully cooked, about 10 mins/side.

remove from pan and keep warm.

add onion and thyme, cook until softened.

add vinegar and wine, bring to a boil.

add stock and tomato paste, reeduce by half.

add cream, add mustard.

spoon sauce over chicken, garnish w/parsley.

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Title: Stuffed chicken breasts in wine sauce

Categories: Poultry

Yield: 4 Servings

2 Chicken breasts

1/2 c Wheat germ

1/4 c Green onions -- chopped

1 tb Sun-dried tomatoes,

Oil-packed -- chopped

1/2 ts Basil

1/4 ts Garlic powder

1 tb Chicken stock

2 tb All-purpose flour

3/4 c Dry white wine

1/2 c Half and half

5 tb Margarine

1. Combine the wheat germ, onions, sun-dried tomatoes, basil and
garlic powder. Add 1/4 cup melted margarine. Set aside. 2. Mix
chicken stock and flour; gradually add the wine and half and half,
stirring until smooth. Blend 1 tablespoon of the wine mixture with
the wheat germ mixture. Reserve the remaining sauce. 3. Separate the
whole chicken breasts so you will have 4 pieces. Cover chicken with
waxed paper and pound flat. Repeat with remaining 3 chicken pieces.

Place 1/4 of the mixture on each chicken piece; roll up carefully and
fasten with toothpicks. 4. Melt 1 tablespoon margarine in skillet and
brown the roll-ups on each side. Transfer to a baking dish with
cover. Pour the remaining sauce over chicken, cover and bake in
preheated 400-degree oven for 40-45 minutes. Remove toothpicks and
serve immediately.

Title: Stuffed chicken florentine
Categories: Poultry

Yield: 1 Servings

1 pk (10 ounces) frozen chopped

-spinach

1 pk (5.25 ounces) Idaho' sour

-cream 'n chive potatoes

2 c Hot water

-Ground nutmeg

3 Chicken breasts, boned,

-split

-tablespoon butter or

-margarine

1/4 ts Paprika

1 c Milk

Remove any foil from spinach package; pierce box several times. Place
box on paper towel and cook on High 3 to 4 minutes or until thawed.
When cool, squeeze to remove all liquid. Meanwhile. in 2-quart
microwave-safe casserole combine potatoes, water and a dash nutmeg.
Cover loosely with plastic wrap: cook on High 8 to 10 minutes,
stirring once Drain any remaining liquid. Stir in 1/4 Cup sauce mix
and 3/4 of the drained spinach. Loosen, but do not remove, skin from
chicken to form a pocket Spoon potato mixtu re into pocket; pull skin
back into place, covering the potatoes. Secure with wooden toothpick
if necessary. In microwave-safe oblong baking dish, arrange chicken
in a single layer In a small microwave-safe dish, place butter; cook
on High 1 minute or until melted; stir in paprika. Brush on chicken.
Cover loosely with waxed paper; cook on High 10 to 12 minutes or
until chicken is tender, rotating dish once. Let stand 5 minutes.
Meanwhile, in microwave-safe 4-cup m easure combine milk with a dash
nutmeg, the remaining sauce mix and the remaining spinach Cook on
High 3 to 5 minutes or until sauce is thickened, stirring once. Serve
sauce over chicken.

Makes 6 servings

NOTE: If an oblong baking dish does not fit in your microwave oven,
cook chicken in two batches. Arrange three pieces prepared chicken in
9-inch microwave-safe pie plate; cover loosely with waxed paper. Cook
on High 6 to 8 minutes, rotating dish once.

From the files of Al Rice, North Pole Alaska. Feb 1994

Title: Stuffed breast of chicken

Categories: Main dish, White wine

Yield: 4 Servings

3 lb Broiler-fryer chicken,cut up

6 Sprigs parsley

1 ts Salt

1/4 ts Ground savory

1 ts Flour

1/2 c Water

1 ts Instant chicken bouillon

2 Slices white bread

1 Egg,beaten

1/4 ts Ground pepper

2 tb Butter or margarine,melted

1 c Dry white wine

1 tb Cornstarch

Remove skin from chicken thighs, drumsticks, wings and back with sharp
knife, reserving thigh skin. Cut meat from thighs, drumsticks, wings
and back. Grind cut chicken, bread and parsley through fine blade of
meat grinder; mix with egg, salt, pepper and savory.
Heat oven to 400'. Remove chicken breasts from bones. Cut each chicken
breast in half. Loosen skin from cut side of each breast half with
sharp knife, forming pocket. Fill pocket with stuffing; fold skin
down to cover stuffing. Use reserved thigh skin to help cover
stuffing if necessary.
Place in buttered baking dish, 10x6x2 inches. Brush with melted
butter; sprinkle with flour. Pour wine over chicken. Bake uncovered
until chicken is done, about 35 minutes. Remove chicken to warm
platter. Keep warm while preparing sauce.
Pour liquid remaining in baking dish into 1-quart saucepan. Stir
water into cornstarch; pour into liquid. Stir in instant bouillon.
Heat to boiling over medium heat, stirring constantly. Boil and stir
1 minute. Pour sauce over chicken.