Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook
Print

Breast of Chicken Mary Lou

No recipe image available.Tender slices of baked chicken rolls, stuffed with provolone cheese, lox and spinach, are served atop a white wine and shallot cream sauce. This recipe was developed by chef Michael Hove.

Recipe Ingredients:

1/4 cup butter
2 tablespoons lemon juice
Dash nutmeg
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

Cooking Directions:

  1. Melt 1 tablespoon butter in skillet; add lemon juice, nutmeg, salt and pepper. Stir in spinach; cook until limp. Drain; set aside.
  2. 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 baking dish.
  3. Bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove chicken from pan; set aside.
  4. Pour pan drippings into small saucepan; add wine and shallots. Simmer until reduced by half. Strain; set aside.
  5. Simmer cream until thickened, about 5 minutes; stir in wine mixture.
  6. Cut each breast into 6 slices; serve on sauce.

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.