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Ingredients:
4 boneless chicken breast halves
1 teaspoon black pepper
2 tablespoons butter
1/2 cup chopped onion
1 cup chopped mushrooms
2 chicken livers, chopped
1/2 teaspoon salt
1 slice white bread, cut into small cubes
1/4 cup water
2 tablespoons chopped parsley
2 tablespoons fresh chopped basil
1 tablespoon olive oil
1 teaspoon chopped garlic
1 large tomato, cut into 1/4-inch cubes
1 small zucchini, cut into 1/4-inch cubes
1/4 teaspoon dried thyme
1/4 cup dry white wine
1/4 cup chicken bouillion
chopped parsley for garnish
Preparation:
Remove the flap of meat in the center of each breast - it's called the fillet. Butterfly the breast by slicing on the bias for about 3/4 of an inch and open the breas up, like the pages of a book. Pound each breast slightly to flatten. Pound each fillet lightly. Pepper each piece of chicken.
Melt 1 tablespoon of the butter in a saucepan and briefly saute 1/4 cup of the onion. Add 1/2 cup of the mushrooms and continue to saute, stirring, until the vegetables are wilted but not brown. Add the chicken livers, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Saute for another couple of minutes. Stir in the bread cubes.
Add the water and blend. Add the chopped parsley and basil and mix well.
Place a quarter of the stufing in the center of each breast and pat it down lightly. Place the fillet over each mound of stuffing. Fold the skin at the head of the breast towards the center. Fold each side of the breast towards the center to complete the envelope.
Heat the oil in a saucepan. Add the garlic, remaining mushroom and onion and briefly saute. Add the tomato, zucchini, thyme, the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Push the vegetables toward the edge of the pan and place the chicken packages seam side down in the middle of the pan. Add the wine and bouillion to cover. Cook over medium heat for about 10 minutes.
Remove the chicken to a platter and keep it warm. Reduce the liquid in the pan over high heat until it is 1/2 its original volume. Swirl in the remaining tablespoon of butter. Sppon the sauce over and around the chicken and serve garnished with the parsley.
Serves four.
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