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Recipe: Amish Style Stuffed Chicken
Similar Categories: Amish, Style, Stuffed, Chicken
2 skinless, boneless chicken thighs (about 1/2 lb. total)
1/4 cup pistachio nuts
2 Tbs. whipping cream
1/4 tsp. salt
1/4 tsp. pepper
4 skinless, boneless chicken breast halves (1 lb. total)
1 Tbs. butter, melted
Paprika and/or pepper
1 recipe Cider Cream Sauce (recipe below)
Lightly grease a shallow baking dish; set aside. Place chicken thighs
in a food processor bowl*. Cover and process until coarsely ground.
Add
pistachio nuts, cream, salt and pepper. Cover and process until well
combined. Set aside. Place each chicken breast half between 2 pieces
of plastic wrap. Pound lightly into a rectangle about 1/8" thick.
Remove plastic wrap. Sprinkle with a little additional salt and
pepper. Place 1/4 of thigh mixture on each piece of chicken breast.
Roll up, tucking in the ends. Secure with wooden toothpicks, if
needed. Place rolls in prepared baking dish. Brush rolls with melted
butter. Sprinkle with paprika. Bake at 375 for 30 to 35 minutes or
until no longer pink (and internal temperature is 165F.) Remove the
chicken rolls from oven and place on warmed dinner plates. Spoon some
of the Cider Cream Sauce over the chicken rolls; pass remaining sauce.
Cider Cream Sauce: In a medium saucepan, combine 1-1/2 cups reduced-
sodium chicken broth, 1/3 cup apple cider or apple juice and 1/4 cup
dry vermouth. Bring to boiling; reduce heat slightly. Boil gently
until reduced to 1/2 cup. (This should take 15 to 20 minutes.) Add
1/2 cup whipping cream; return to boiling. Boil gently for 5 to 7
minutes more or until sauce is slightly thickened and reduced to 1/2
cup (this should take 5 to 7 minutes).
Note: If you don't have a food processor, finely chop chicken with a
knife. Stir in cream and seasonings.
1/4 cup pistachio nuts
2 Tbs. whipping cream
1/4 tsp. salt
1/4 tsp. pepper
4 skinless, boneless chicken breast halves (1 lb. total)
1 Tbs. butter, melted
Paprika and/or pepper
1 recipe Cider Cream Sauce (recipe below)
Lightly grease a shallow baking dish; set aside. Place chicken thighs
in a food processor bowl*. Cover and process until coarsely ground.
Add
pistachio nuts, cream, salt and pepper. Cover and process until well
combined. Set aside. Place each chicken breast half between 2 pieces
of plastic wrap. Pound lightly into a rectangle about 1/8" thick.
Remove plastic wrap. Sprinkle with a little additional salt and
pepper. Place 1/4 of thigh mixture on each piece of chicken breast.
Roll up, tucking in the ends. Secure with wooden toothpicks, if
needed. Place rolls in prepared baking dish. Brush rolls with melted
butter. Sprinkle with paprika. Bake at 375 for 30 to 35 minutes or
until no longer pink (and internal temperature is 165F.) Remove the
chicken rolls from oven and place on warmed dinner plates. Spoon some
of the Cider Cream Sauce over the chicken rolls; pass remaining sauce.
Cider Cream Sauce: In a medium saucepan, combine 1-1/2 cups reduced-
sodium chicken broth, 1/3 cup apple cider or apple juice and 1/4 cup
dry vermouth. Bring to boiling; reduce heat slightly. Boil gently
until reduced to 1/2 cup. (This should take 15 to 20 minutes.) Add
1/2 cup whipping cream; return to boiling. Boil gently for 5 to 7
minutes more or until sauce is slightly thickened and reduced to 1/2
cup (this should take 5 to 7 minutes).
Note: If you don't have a food processor, finely chop chicken with a
knife. Stir in cream and seasonings.
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