The stuffed chicken recipe is a recipe I got from a recipezaar member and it was absolutely delicious. It made for a lovely presented plate, and got rave views by all. If you would like to see more photo’s or read more reviews of this recipe click here.

Ingredients

Stuffed Chicken

4 Boneless skinless chicken breast halves (pounded flat to 1/4-inch thickness with a mallet)
1 (4 ounce) Package boursin cheese, with herbs, cut into 4 chunks
1/2 Cup walnuts, very finely chopped (approximately)
4 Leaves fresh spinach (or several leaves of baby spinach)
1/2 Teaspoon salt, to taste
1/2 Teaspoon pepper, to taste

Rasberry Sauce

1/2 Cup dry white wine
1/4 Cup red wine vinegar and oil salad dressing (homemade or purchased)
1/4 Cup seedless raspberry jam
Fresh raspberries, garnish (optional)
Fresh herbs, garnish (optional)

Zucchini Rice Patties

3/4 Cup uncooked brown rice, should make 11/2 cups cooked
2 Medium zucchini, coarsely grated
1 Onion, finely chopped
2 Tablespoons parsley, finely chopped
2-3 Eggs, lightly beaten (I say 2-3 depending on the weight of eggs.)
11/2 Cups panko flakes (Japanese breadcrumbs, you may have to adjust amount if using regular as they are of different texture.)
130g Creamed corn
1/4 Cup olive oil

Method

Chicken

1. Preheat oven to 350 F and have a baking pan greased and ready to go.

2. If you haven’t already pounded your chicken breast halves, do so now- they need to be 1/4″ thin.

3. Bring a small saucepan of water to a boil.

4. Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds each leaf or they will get soggy- they should still be mostly raw. (I used baby spinach and didn’t bother with step just placed leaves on breast.)

5. Pat dry and set aside on a plate.

6. Pour finely chopped nuts into a small bowl and roll each chunk of boursin cheese in the nuts to coat and set aside (discard extra nuts that don’t stick to cheese).

7. Lay pounded chicken breasts on top of a sheet of wax paper on your counter and season both sides of each breast half with some of the salt& pepper (to taste).

8. Set 1 well dried blanched spinach leaf on top of each piece of chicken, trimming with kitchen shears if needed so the spinach doesn’t extend over the edge of the chicken piece.

9. Next,place a nut coated cheese chunk on top of each chicken piece in the center.

10. Fold chicken ends up over the cheese to make a bundle, securing with toothpicks if needed.

11. Set chicken rolls in a greased baking pan and cover with foil (season with more salt& pepper to taste).

12. Bake in a preheated 350F oven for 30 minutes or until chicken is tender and cooked all the way through.

Raspberry Sauce

1. Meanwhile,combine wine,dressing,and jam in a small skillet.

2. Cook over medium-high heat until reduced by half (this may take several minutes- be patient and don’t be tempted to raise the heat to quicken the process).

3. If the sauce is ready before the chicken, simply remove from burner and reheat slightly before pouring over the cooked chicken.

Zucchini Rice Patties

1. Combine rice, zucchini, onion, parsley, egg, panko flakes and corn in a large bowl, stir with a wooden spoon to mix well.

2. Shape into patties (I usually get about 14 patties from this.)

3. Heat oil in a large frying pan, once quite hot, but not smoking, add patties in batches and cook until browned on both sides and heated through. Drain on absorbent paper. I served mine with a dollop of corn relish and cream. Recipe follows.

To Serve: Place salad some salad greens on a plate, arrange patties on this and top with relish if desired. Cut chicken into slices, drizzle sauce over and garnish with fresh berries and herbs if desired.

Corn Relish and Cream

I think this relish is quite delicious and goes great with the patties, I can’t get corn relish where I am so I make my own. I am not sure how using a jar of store bought will adjust the taste, (as this is what I have listed below for the recipe.) but I am sure it will still taste great.

Ingredients

250g Jar corn relish
11/4 Cups sour cream
2 Tablespoons chives, chopped finely
Few drops tabasco sauce

Method

1. Combine all ingredients in a bowl. That’s it easy peasy, This makes about 2 cups.

All photos taken by me unless otherwise stated.