|Name:||Poulet Farci au Basilic||Contributor:||Debb Kopp|
|Description:||Elegant stuffed chicken breasts||Posted:||2004-02-06|
|Key words:||chicken, leek, French||Category:||Main Dishes|
|Ingredients:||1/2 c fresh basil leaves, plus extra for garnish
2 Tbsp virgin olive oil, divided
4 chicken breast fillets, about 4 oz each
1 leek, thinly sliced
3 Tbsp light cream (1/2 & 1/2)
salt, to taste
freshly ground black pepper, to taste
|Preparation:||Preparation: 10 minutes [HA!]
Chop the basil leaves finely or pound them to a puree in a mortar. Mix
well with 4 tsp of the oil and set aside.
Place the chicken fillets between 2 sheets of plastic wrap and flatten
to an even thickness with a meat mallet.
Spread 2 tsp of the basil puree on each fillet and roll up.
Secure with toothpicks.
Brush the chicken rolls with 1 tsp of the oil. Place rolls in a
large non-stick skillet and cook over moderate heat, or broil (grill),
turning frequently, until cooked through and tender, about 20 minutes.
Meanwhile, heat the remaining oil in a saucepan over low heat. Add leek
and cook, stirring occasionally, for about 5 minutes. Add cream and the
remaining basil puree. Season with salt and pepper and cook until
heated through, about 2 minutes.
Divide basil and leek mixture among 4 plates. Place a chicken roll on
each plate. Garnish with extra basil and serve.
29 g protein
13 g fat
2 g carbohydrate
>.8 g dietary fiber
177 mg sodium
1.1 mg iron
70 mg cholesterol
The recipe is from the Provence area of France:
"Spirituelle, or witty, is how the Provencaux describe their cuisine, which is more reminiscent of Mediterranean cooking than it is of the cooking of the other regions of France."
I used the broiler method and, at 20 minutes cooking time, the chicken rolls were done but very moist.
I also used the leek and basil sauce on top of the chicken rolls, instead of under or on the side.