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No! hee hee. I'll post it for you unless somebody beats me to it.
Indian-Style Stuffed Chicken Breasts
(Cuisine at home, August 2003, Issue 40, p. 21)
Makes: 4 Chicken Breasts Total Time: 45 Minutes + Marinating Rating: Intermediate
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. (10 oz.) frozen spinach, 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
Curry Beurre Blanc
(Cuisine at home, August 2003, Issue 40, p. 21)
Makes: 3/4 Cup Total Time: 15 Minutes Rating: Easy
For the Basic 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
For the Curry Beurre Blanc—
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
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. (Shown here with Indian-Style Stuffed Chicken Breasts).