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Spinach-Stuffed Acorn Squash

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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Recipe via Meal-Master (tm) v8.05

Title: Spinach-Stuffed Chicken Breasts with Medeira Sauce
Categories: Cooking liv, Poultry
Yield: 1 Servings

FOR THE STUFFED CHICKEN:
1 lb Whole chicken breasts; boned
-but not skinne
1 1/2 tb Crushed ice
3 tb Well chilled heavy cream
1/4 c Firmly packed cooked,
-squeezed,
And chopped spinach; (about
-1/2 pound fre
3/4 ts Salt
1/4 ts Crushed fennel seeds
1/4 ts Freshly grated lemon rind
1/8 ts Freshly grated nutmeg
1/8 ts Freshly ground pepper
1 tb Vegetable oil
FOR THE SAUCE:
1/2 c Madeira
3/4 c Canned chicken broth
1 ts Arrowroot dissolved in 1
-tablespoon water

For the Stuffed Chicken:

Arrange the chicken breasts skin side down on a cutting board, making sure
the skin is evenly stretched over the breasts. Remove the fillet strip from
each breast, discard the white tendon, and in a

food processor grind the fillets. Add the ice, blend the mixture until the
piece is absorbed, and with the motor running add the cream.

Add the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the
pepper and blend the filling well, scraping down the sides. Turn the
breasts skin side up and beginning at the pointed end p

ull the skin back carefully, leaving the thin transparent membranes
attached along at the opposite end. Spread 3 tablespoons of the spinach
filling evenly over each breast, smoothing it, and stretch

the skin over the filling for another use such as miniature quenelles made
by poaching small balls of it in clear soup. Chill the chicken, wrapped
tightly in plastic wrap for one hour. In a large ove

n proof skillet heat the oil over moderately high heat until it is hot but
not smoking, add the chicken, skin side down, and season it with salt and
pepper. Saute the chicken for 1 - 2 minutes, or until the skin is golden
brown, turn it skin side up, and bake it, covered, in a preheated 400
degree oven for 10 minutes. Transfer the chicke

n to a cutting board and let it stand, covered loosely with foil, for 5
minutes.

Make the sauce while the chicken is standing: pour off the fat from the
skillet, add the Madeira, and boil it, scraping up the brown bits, until it
is reduced to about 2 tablespoons. Add the broth an

d boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add
it to the skillet, whisking, for 1 minute.

Holding a knife at a 45 degree angle slice the chicken crosswise and
arrange the slices, overlapping them slightly, on 4 heated plates. Spoon
some of the remaining sauce separately Yield:

Ingredients:

2 large acorn squash I cup cooked, finely-chopped spinach 1 large yellow
onion, finely chopped I Tablespoon olive oil 1/2 cup fine bread crumbs or
wheat germ Salt or salt substitute and freshly-cracked pepper to taste
Generous dash of nutmeg Preheat oven to 375 degrees.
Halve squash at width, remove top stem, and discard seeds. Set aside.
In a skillet saut6 onions in oil until clear. Combine with all other
stuffing ingredients and seasonings.
Fill squash shells with mixture. Set halves into deep oven-proof dish,
add 2-3 inches of water, cover with foil, and bake 40 minutes at 375
degrees or until soft.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Serves:

4 Servings

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Spinach-Stuffed Acorn Squash

Spinach-Stuffed Acorn Squash

Directions:

Ingredients:

Serves:

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