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This recipe was developed by chef Michael
Breast of Chicken
- 1/4 cup butter
2 tablespoons lemon juice
Salt and pepper
1 quart torn spinach
4 whole chicken breasts, boned, skinned
2 ounces sliced lox
1 cup (4 ounces) Wisconsin Provolone cheese, cut into 4 sticks
1/4 cup all-purpose flour
1 cup Madeira wine
1 teaspoon minced shallots
3/4 cup whipping cream
- Melt 1 tablespoon butter in skillet; add
lemon juice, nutmeg, salt and pepper. Stir in spinach; cook until
limp. Drain; set aside.
- Flatten chicken breasts; season with salt
and pepper. On each chicken breast, layer 2 tablespoons spinach
mixture, 1/2 ounce lox and one stick cheese. Roll up, tucking
ends in. Secure with string or wooden pick. Coat with flour.
Brown in remaining butter over medium high heat. Place in 8-inch
- Bake at 350°F (175°C) for 30 minutes.
Remove chicken from pan; set aside.
- Pour pan drippings into small saucepan;
add wine and shallots. Simmer until reduced by half. Strain;
- Simmer cream until thickened, about 5
minutes; stir in wine mixture.
- Cut each breast into 6 slices; serve on
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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