Ingredients
-
3
-
1
-
1
-
4
-
1
-
1
-
1/4
-
1
-
2
-
1/4
-
1 1/2
-
2
-
1/2
-
1/2 - 1
-
Directions
Roasted Whole Chicken Breasts With Green Stuffing, I love roast chicken, but I don’t like dark meat I love the flavor that roasting chicken with skin and on the bone provides My compromise–get whole–not split–chicken breasts, stuff ’em and roast ’em And I love sauce, but not necessarily gravy–so this has a thin but not unsubstantial sauce, more than enough for the chicken and the potatoes , We enjoyed this chicken very much! I did use chicken stock for the white wine but followed the rest of the recipe exactly My DH loved the mushrooms and the potatoes were so tasty! Beginning to be a big fan nutmeg too, just the right touch , This dish was not quite what I expected I did add a little cornstarch to the sauce, but the sauce didn’t have much flavor I followed recipe exactly; I, too, only had button mushrooms
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Steps
|
1
Done
|
Prepare Medium Sized Roasting Pan With Rack by Coating Rack With Olive Oil (should Be a Roasting Pan No Larger Than Necessary to Hold the Three Breasts and That Can Be Placed on Top of the Stove For Making the Sauce) |
|
2
Done
|
Peel and Roughly Chop 4 Cloves of Garlic |
|
3
Done
|
Roughly Chop Spinach |
|
4
Done
|
Tear Basil Into Small Pieces |
|
5
Done
|
Place Large Skillet Over High Heat |
|
6
Done
|
When Hot, Add 1 Tablespoon Extra Virgin Olive Oil, Chopped Garlic, Salt, Spinach and Basil |
|
7
Done
|
Grate Fresh Nutmeg Into Skillet |
|
8
Done
|
Stir Fry Until Greeens Are Wilted and Soft |
|
9
Done
|
Remove from Heat and Set Aside to Cool |
|
10
Done
|
Clean Chicken Breasts and Remove Any Obvious Clumps of Fat or Protruding Skin |
|
11
Done
|
Preheat Oven to 425f |
|
12
Done
|
With Your Fingers, Gently Loosen Skin from Flesh of the Chicken Breasts |
|
13
Done
|
Again, Gently, Stuff Greens Mixture Between the Skin and the Flesh of the Breasts |
|
14
Done
|
Massage the Surface of the Breasts to Evenly Distribute the Stuffing |
|
15
Done
|
Cut Each Lemon in Half Lengthwise (stem to End) |
