4 large chicken breast
halves, boned
1/4 cup toasted walnuts, cut into small pieces
1/4 cup dried cherries
1 tablespoon fresh parsley
1/4 cup dry sherry
3 tablespoons olive oil, divided use
1/4 teaspoon fresh rosemary
1/4 cup chopped onion
1 lemon, peel only, chopped
1/2 tablespoon minced garlic
1/2 cup chopped fresh mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 package (10 ounces) frozen chopped spinach, drained and squeezed
dry
1 tablespoon margarine
Sherry Sauce (recipe follows)
In small bowl, place sherry
and dried cherries; set aside to soften.
Place chicken between
2 pieces of wax paper and gently pound to flatten.
In large frypan, place
2 tablespoons oil and heat to medium temperature. Add onion and
garlic and sauté about 2 minutes. Add mushrooms and cook
about 2 minutes more. Add spinach, walnuts and cherry mixture
and cook until sherry has evaporated, about 3 minutes.
In small bowl, mix together
parsley, rosemary and lemon peel.
On each chicken breast,
skin side down, rub herb mixture and sprinkle with salt and pepper.
Spoon a portion of spinach-cherry mixture in center of each breast;
roll up, starting on long side and fasten with toothpicks.
In separate frypan, place
margarine and remaining oil over medium temperature. Add chicken
and cook about 5 minutes or until brown on all sides. Remove
to greased casserole dish. Pour Sherry Sauce over chicken and
bake in 350° F. oven about 30 minutes or until fork can be
inserted in chicken with ease.
Place chicken on serving
dish and spoon Sherry Sauce on top.
Makes 4 servings.
Sherry Sauce:
In frypan used to brown chicken, over medium heat, place 3/4
cup sherry and stir to mix with pan drippings. Bring to a boil
and reduce to 1/2 cup. In small bowl, mix together until smooth,
1/2 teaspoon chicken bouillon, 1 teaspoon cornstarch and 1/2
cup hot water. Add mixture, stirring, to frypan and cook until
thickened.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
Recipe submitted by Kathleen Paese, St. Louis,
MO