Roll out the chicken breasts Dinner: Main dish gets a tangy filling and a colorful side.

Fast & Fresh

November 05, 1997|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

These rolled, stuffed chicken breasts make a perfect midweek dinner. Gussied up and wrapped in phyllo or prepared puff pastry, they can also serve as elaborate-entertaining fare. The boneless chicken surrounds a filling of tangy dried apricots, nuts and mushrooms.

Fresh strips of red bell pepper along with green beans make a colorful and tasty side dish.

Make your own deluxe coffee ice cream by purchasing a store brand and stirring in crunchy crumbled chocolate biscotti cookies.

Apricot stuffed chicken breasts

Makes 4 servings

4 skinless, boneless chicken breast halves, 1 pound total

salt and pepper

1 tablespoon olive oil

1/2 cup diced onion

3/4 cup coarsely chopped mushrooms

2 tablespoons sherry

1/3 cup chopped hazelnuts or pecans, toasted

1/4 cup chopped dried apricots

1/2 cup fresh bread crumbs

1/2 teaspoon fines herbes

Preheat oven to 375 degrees.

Place each breast half between two sheets of heavy plastic wrap. Pound with the flat side of a meat mallet until 1/8 inch thick. Season with salt and pepper. Set aside. In a large skillet, over medium high heat, add oil and heat. Add onion and mushrooms and saute 5 minutes. Add sherry, nuts, apricots, bread crumbs and fines herbes, and cook for 3 minutes. Adjust seasoning as needed.

Place about 1/4 cup of the stuffing mixture on each breast half. Roll up jellyroll style and place seam side down on a flat baking pan. Bake, uncovered, for 20-25 minutes or until golden.

Per serving: 304 calories, 2 grams saturated fat, 2 grams polyunsaturated fat, 12 grams complex carbohydrates.


Stuffed chicken breasts

Sauteed green beans and bell peppers

Ice cream with biscotti

Pub Date: 11/05/97

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.