BIRTHDAY CHICKEN

BIRTHDAY CHICKEN image

Yield 6

Number Of Ingredients 11

Previous Next

6 boned & skinned chicken breasts
6 chile strips(can use frozen chopped chile, drained)
4 chopped shallots (can use 1 medium sweet onion)
1/2 lb Monterey Jack cheese, sliced
1 cup Half & Half
8 Tbs butter (1/2 cup)
1/2 cup madeira or port
2 Tbs whiskey
1 large tomato, peeled, seeded & chopped
Seasoned flour (1 cup flour, 1 Tbs cumin, salt & pepper to taste)
1/2 cup Italian parsley, chopped (Note: reserve some parsley for garnish at the end)

Steps:

Seasoned flour: blend flour, cumin, salt & pepper in shallow wide dish. Melt all butter in skillet. Lightly dredge chicken breasts in seasoned flour. Cook chicken breast over medium heat until partially cooked (golden on the outside & slightly pink in the middle) After removing chicken breasts from skillet, deglaze pan with madeira or port. Add whiskey, shallots or onions, & Half & Half. Simmer on low until sauce has thickened. Remove from heat. Add chopped tomatoes, chopped chile, & chopped parsley to the cream sauce. Correct seasonings (salt & pepper) to taste. Carefully cut a pocket into the side of each chicken breast. Stuff each breast with slices of cheese, chile strip (or chopped chile). Place each chicken breast, with the open side up in a semi-upright position in a buttered casserole dish. NOTE: At this time, the sauce & chicken can be refrigerated until 20 minutes before serving time. Preheat oven to 350 degrees. Bake chicken breasts for 20 minutes or until done. While chicken is baking, reheat sauce over low heat. Remove chicken to platter or keep in casserole dish. Cover chicken breasts with heated sauce & garnish with the reserved chopped parsley.