Roasted Chicken Breasts with Cranberry Port Sauce
12 ea Chicken breasts, boneless 1 md Onion, finely chopped 1 lb Mushrooms, finely chopped
Ingredients
- 12ea chicken breasts, boneless
- 1medium onion, finely chopped
- 1lbmushrooms, finely chopped
- 3ea zucchini, grated and drained
- 1tsp tarragon, dried
- 1/2cup whipping cream
- 2tbsp lemon juice
- 1/4cup breadcrumbs
Directions
- 1
12 ea Chicken breasts, boneless ----------------------------------STUFFING---------------------------------- 2 tb Butter 1 md Onion, finely
- 2
It is a much more beautiful presentation and it keeps the chicken moist
- 3
Bones can be used to make stock or discarded
- 4
If you prefer, or can only obtain skinless chicken, then make a cut on the bottom of each breast the length of the breast to form a pocket
- 5
Stuff each breast with same amount of filling and turn slit side down
- 6
Brush top with a film of Dijon mustard and continue with recipe
- 7
To heighten mushroom flavour, add one 10g package of soaked dried mushrooms along with the regular mushrooms, if desired
- 8
Dried currents may be substituted for cranberries