For Rob - he asked for this when I mentioned having it a few weeks ago. I knew my MC was on it's way and was hopping I would be able to retrieve my recipe!!! Sorry it took so long Rob...
I had searched the forum and never found it, but I am sure it must be on here somewhere. I think we did it as a review dinner.
* Exported from MasterCook *
Indian-Style Stuffed Chicken Breasts
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Chicken-
Prepare:
4 boneless -- skinless chicken breast halves, see bottom picture
For the Marinade-
Mix:
1 cup plain yogurt
1/2 cup fresh lemon juice
2 T. fresh ginger -- minced
1 T. garlic -- smashed
1 T. paprika
2 t. curry powder
1 t. cayenne
1 t. ground cumin
1 t. ground coriander
1 t. kosher salt
For the Filling-
Combine:
1 pkg. frozen spinach -- (10 oz.) thawed, squeezed dry
3/4 cup ricotta cheese
2 T. plain yogurt
1 shallot -- minced
Salt and pepper to taste
For the Curry Beurre Blanc-
Reduce:
1/4 cup dry white wine
2 T. white wine vinegar
2 T. shallots -- minced
Add -- Reduce:
1 T. heavy cream
Off Heat -- Whisk in:
1 cup cold unsalted butter -- cut into tablespoons
Stir in at the End:
1/4 cup coconut milk
2 T. fresh cilantro -- chopped
1 T. curry powder
1 t. sugar
1 t. crushed red pepper flakes
Prepare chicken for stuffing.
Mix ingredients for marinade in a bowl.
Combine ingredients for filling in a second bowl. Stuff chicken with about 1/4 cup filling per breast. Marinate stuffed breasts for 15 minutes. Preheat grill to medium-high. Oil grill grates, then grill the chicken, covered, for 10-12 minutes per side.
Reduce wine and vinegar with shallots over medium-high heat until liquid is reduced by half, 2-4 minutes.
Add cream; simmer until reduced by half, about 1 minute.
Off heat, whisk in butter, 2 T. at a time, until melted.
Stir in coconut milk, cilantro, curry powder, sugar, crushed red pepper flakes, and salt at the end. Serve Stuffed Chicken with Curry Beurre Blanc over basmati rice and garnish with cashews, tomatoes, and cilantro.
Source:
"Cuisine at home, August 2003, Issue 40, p. 21"
S(Internet Address):
I had searched the forum and never found it, but I am sure it must be on here somewhere. I think we did it as a review dinner.
* Exported from MasterCook *
Indian-Style Stuffed Chicken Breasts
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Chicken-
Prepare:
4 boneless -- skinless chicken breast halves, see bottom picture
For the Marinade-
Mix:
1 cup plain yogurt
1/2 cup fresh lemon juice
2 T. fresh ginger -- minced
1 T. garlic -- smashed
1 T. paprika
2 t. curry powder
1 t. cayenne
1 t. ground cumin
1 t. ground coriander
1 t. kosher salt
For the Filling-
Combine:
1 pkg. frozen spinach -- (10 oz.) thawed, squeezed dry
3/4 cup ricotta cheese
2 T. plain yogurt
1 shallot -- minced
Salt and pepper to taste
For the Curry Beurre Blanc-
Reduce:
1/4 cup dry white wine
2 T. white wine vinegar
2 T. shallots -- minced
Add -- Reduce:
1 T. heavy cream
Off Heat -- Whisk in:
1 cup cold unsalted butter -- cut into tablespoons
Stir in at the End:
1/4 cup coconut milk
2 T. fresh cilantro -- chopped
1 T. curry powder
1 t. sugar
1 t. crushed red pepper flakes
Prepare chicken for stuffing.
Mix ingredients for marinade in a bowl.
Combine ingredients for filling in a second bowl. Stuff chicken with about 1/4 cup filling per breast. Marinate stuffed breasts for 15 minutes. Preheat grill to medium-high. Oil grill grates, then grill the chicken, covered, for 10-12 minutes per side.
Reduce wine and vinegar with shallots over medium-high heat until liquid is reduced by half, 2-4 minutes.
Add cream; simmer until reduced by half, about 1 minute.
Off heat, whisk in butter, 2 T. at a time, until melted.
Stir in coconut milk, cilantro, curry powder, sugar, crushed red pepper flakes, and salt at the end. Serve Stuffed Chicken with Curry Beurre Blanc over basmati rice and garnish with cashews, tomatoes, and cilantro.
Source:
"Cuisine at home, August 2003, Issue 40, p. 21"
S(Internet Address):
Erin
Mom to three wonderful 7th graders!
The time is flying by.
Mom to three wonderful 7th graders!
The time is flying by.