February 4, 2011 1:46 AM GMT
Sounds absolutely delish, Cristine.
Here's another variation, if you don't mind.
Follow the first part of Cristine's recipe, but instead of stuffing the pockets with pate, walnuts and mushrooms, make a mire poix (finely diced celery, onion and carrot...you can also include mushrooms).
Sautee the mire poix in olive oil and a bit of butter, though you can leave out the butter if you want until just barely tender, it will cook more in the oven. Season lightly with salt and pepper, let it cool a bit and stuff the chicken breasts with it and fasten with toothpicks or you can tie them into little bundles with cooking twine.
Brown them briefly on each side in the same pan you used for the mire poix adding a little more oil if you need to. Then put them in an oven proof dish with chicken or vegetable stock or wine or a mix of wine and broth. Don't cover them with the liquid, there should only be an inch or two in the bottom to keep them from drying out, cover the pan with foil as well. Bake at 350F for approx an hour or until the juices run clear when poked with a fork.
Plate them with a bit of the juices from the pan over rice or noodles and serve with a salad on the side. Cristine's version sounds perfect.
And thank you Cristine for your recipes as well as to all the other girls who have chipped in so far. I think we may have a very popular forum going here, at least I hope so.
Hugs...Joni Mari
February 4, 2011 12:53 AM GMT
Take one skinned chicken breast fillet per person,, slice into the side, to make a deep pocket..
Take one one packet/tub of coarse pate mix it with a hand full of coarsely chopped walnuts and mushrooms, stuff into chicken pockets.
pin openings closed with co cktail sticks, place in open pan, poach slowly in a couple of glasses of dry white wine, until chicken is done, let the wine liquid and juices reduce, when done, add a carton of single cream. slowly add 4 oz of Stilton blue cheese carry on cooking till sauce is thick and creamy, serve on a bed of pasta remember to remove the sticks .liberally sprinkle with finely chopped chives and a little cayenne pepper. side salad, chopped celery, and cucumber and finely sliced ribbons of shallots.
