Posts: 12,139
Threads: 28
Joined: Nov 2006
Trixxee, any chance this was the one you are thinking of? We made this for a birthday dinner and some of us gave it a 10. It looks like a lot of ingredients/steps, but is really worth it.
BTW, don't feel bad about the search feature. I rarely can find anything with it even though Daphne has helped me several times.
* Exported from MasterCook *
Indian-Style Stuffed Chicken Breasts
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Chicken-
Prepare:
4 boneless -- skinless chicken breast halves, see bottom picture
For the Marinade-
Mix:
1 cup plain yogurt
1/2 cup fresh lemon juice
2 T. fresh ginger -- minced
1 T. garlic -- smashed
1 T. paprika
2 t. curry powder
1 t. cayenne
1 t. ground cumin
1 t. ground coriander
1 t. kosher salt
For the Filling-
Combine:
1 pkg. frozen spinach -- (10 oz.) thawed, squeezed dry
3/4 cup ricotta cheese
2 T. plain yogurt
1 shallot -- minced
Salt and pepper to taste
For the Curry Beurre Blanc-
Reduce:
1/4 cup dry white wine
2 T. white wine vinegar
2 T. shallots -- minced
Add -- Reduce:
1 T. heavy cream
Off Heat -- Whisk in:
1 cup cold unsalted butter -- cut into tablespoons
Stir in at the End:
1/4 cup coconut milk
2 T. fresh cilantro -- chopped
1 T. curry powder
1 t. sugar
1 t. crushed red pepper flakes
Prepare chicken for stuffing.
Mix ingredients for marinade in a bowl.
Combine ingredients for filling in a second bowl. Stuff chicken with about 1/4 cup filling per breast. Marinate stuffed breasts for 15 minutes. Preheat grill to medium-high. Oil grill grates, then grill the chicken, covered, for 10-12 minutes per side.
Reduce wine and vinegar with shallots over medium-high heat until liquid is reduced by half, 2-4 minutes.
Add cream; simmer until reduced by half, about 1 minute.
Off heat, whisk in butter, 2 T. at a time, until melted.
Stir in coconut milk, cilantro, curry powder, sugar, crushed red pepper flakes, and salt at the end. Serve Stuffed Chicken with Curry Beurre Blanc over basmati rice and garnish with cashews, tomatoes, and cilantro.
Source:
"(Cuisine at home, August 2003, Issue 40, p. 21)"
Maryann
"Drink your tea slowly and reverently..."