Chicken Breasts with Mock Chestnut Dressing - meat

Posted by : Lita Lotzkar

From: Classic Kosher Cooking by Sara Finkel
Serves 6.

     "An elegant dish. Serve it on that special occasion. 
      Whole bran gives this recipe a chestnut flavor.
      It can be made in the oven or on top of the stove."
           6 ea Chicken Breasts
           2 ea Garlic Cloves; crushed
         1/4 ts Pepper
             pn Salt
           6 ea Green or Red Pepper rings, for garnish
           6 ea Mushroom caps, for garnish


           1 lg Onion; diced
           1 ea Bay Leaf
           1 sm Green Pepper; diced
           4 tb Oil
           2/3 c  Water
           2 ts Chicken Soup Powder  OR  2 Bouillon Cubes
           2 tb Flour, for thickening


           1 3/4 c  Bread Crumbs
           1 c  Onions; diced
           1 ea Carrot; grated
           2 ea Celery Stalks; diced
           1/8 ts Pepper
           1/8 ts Salt
           2 tb Margarine
           1/4 c  Whole Bran
           1/2 c  Peas; fresh or frozen

 Flatten chicken breasts with a mallet or your palm. Rub with garlic,
 pepper and salt. Let stand to absorb flavors while preparing  stuffing.
 Combine all stuffing ingredients. Place 2 heaped  tablespoons of stuffing in
 the center of each chicken breast. Wrap
 chicken around stuffing and shape into an oval.


 In a Dutch oven, or skillet with a cover, saute onion, bay leaf and
 green pepper in oil untilonion is tender. Add stuffed breasts, seam
 side down, and cook uncovered over medium heat for 15 minutes. Add     water
 and soup powder or bouillon cubes. Cover and simmer for about
 15 more minutes. Thicken gravy by disolving flour in cold water and
 stirring into pan until thickened and smooth. Baste breasts 2-3
 times. Place a pepper ring and a mushroom cap on top of each breast.
 Cover and cook over low heat for an additional 15 minutes.


 Roast stuffed breasts, seam side down, uncovered in a preheated 375F
 oven for 20 minutes. Top each breast with a pepper ring and a
 mushroom cap, and continue roasting for 20-30 minutes. Baste

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