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Stuffed Sherried Chicken Breasts

Stuffed Sherried Chicken Breasts recipe image
These Stuffed Sherried Chicken Breasts are a sophisticated yet manageable dish perfect for date nights or special family dinners. The chicken is pounded thin and filled with a vibrant mixture of wilted spinach, sautéed zucchini, carrots, and fresh herbs, bound with breadcrumbs and egg white. After being rolled and tied, the bundles are pan-seared to golden perfection and then simmered in dry sherry, creating a glossy, aromatic sauce that penetrates the meat. The result is tender, juicy chicken with a complex, savory flavor profile that balances earthy vegetables with bright, nutty notes.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 239
Description
These Stuffed Sherried Chicken Breasts are a sophisticated yet manageable dish perfect for date nights or special family dinners. The chicken is pounded thin and filled with a vibrant mixture of wilted spinach, sautéed zucchini, carrots, and fresh herbs, bound with breadcrumbs and egg white. After being rolled and tied, the bundles are pan-seared to golden perfection and then simmered in dry sherry, creating a glossy, aromatic sauce that penetrates the meat. The result is tender, juicy chicken with a complex, savory flavor profile that balances earthy vegetables with bright, nutty notes.
Directions
  1. 1
    Place chicken breasts between sheets of waxed paper and pound to 1/4 inch thickness.
  2. 2
    Trim spinach leaves and rinse under water, shaking off excess water.
  3. 3
    In a saucepan, cover spinach and cook over medium-high heat with just the water clinging to the leaves for 1 minute or until just wilted.
  4. 4
    Drain the spinach and set aside.
  5. 5
    In a nonstick skillet, melt 1 tbsp butter over medium heat.
  6. 6
    Cook onion and garlic for 3 minutes or until softened.
  7. 7
    Stir in zucchini, carrot, and thyme; cook, stirring often, for 5 minutes or until tender.
  8. 8
    Remove from heat.
  9. 9
    Add bread crumbs, parsley, egg white, salt, and pepper; mix well.
  10. 10
    Top each chicken breast with 2 spinach leaves; spread stuffing evenly over spinach.
  11. 11
    Carefully roll up each breast and tie each end with cotton string.
  12. 12
    In a large nonstick skillet, melt remaining butter over medium heat.
  13. 13
    Cook stuffed breasts, turning occasionally, for 5 minutes.
  14. 14
    Pour in sherry; reduce heat to medium-low and cook, covered, for 10 to 12 minutes or until chicken is no longer pink inside, turning to coat in sauce for the last 2 minutes.
  15. 15
    Let stand for 5 minutes.
  16. 16
    Untie each roll and cut diagonally into 3 or 4 slices.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 239kcal
% Daily Value *
Cholesterol 89mgmg30%
Sodium 82mgmg4%
Protein 27gg54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/stuffed-sherried-chicken-breasts/