*  Exported from  MasterCook II  *
 
             Spinach-Stuffed Chicken Breasts with Medeira Sauce
 
 Recipe By     : COOKING LIVE SHOW #CL8732
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         For the Stuffed Chicken:
           1-pound       whole chicken breasts -- boned but not skinne
    1 1/2  tablespoons   crushed ice
    3      tablespoons   well chilled heavy cream
      1/4  cup           firmly packed cooked, squeezed,
                         and chopped spinach -- (about 1/2 pound fre
      3/4  teaspoon      salt
      1/4  teaspoon      crushed fennel seeds
      1/4  teaspoon      freshly grated lemon rind
      1/8  teaspoon      freshly grated nutmeg
      1/8  teaspoon      freshly ground pepper
    1      tablespoon    vegetable oil
                         For the Sauce:
      1/2  cup           Madeira
      3/4  cup           canned chicken broth
    1      teaspoon      arrowroot dissolved in 1 tablespoon water
 
 
 For the Stuffed Chicken:
 
 Arrange the chicken breasts skin side down on a cutting board, making 
 sure the skin is evenly stretched over the breasts. Remove the fillet strip
from each breast, discard the white tendon, and in a 
 food processor grind the fillets. Add the ice, blend the mixture 
 until the piece is absorbed, and with the motor running add the cream.
 
 Add the spinach, the salt, the fennel seeds, the rind, the nutmeg, 
 and the pepper and blend the filling well, scraping down the sides. Turn the
breasts skin side up and beginning at the pointed end p
 ull the skin back carefully, leaving the thin transparent membranes 
 attached along at the opposite end. Spread 3 tablespoons of the spinach filling
evenly over each breast, smoothing it, and stretch 
 the skin over the filling for another use such as miniature quenelles 
 made by poaching small balls of it in clear soup. Chill the chicken, wrapped
tightly in plastic wrap for one hour. In a large ove
 n proof skillet heat the oil over moderately high heat until it is 
 hot but not smoking, add the chicken, skin side down, and season it with
 salt and pepper. Saute the chicken for 1 - 2 minutes, or until the 
 skin is golden brown, turn it skin side up, and bake it, covered, in a
preheated 400 degree oven for 10 minutes. Transfer the chicke
 n to a cutting board and let it stand, covered loosely with foil, for 
 5 minutes.
 
 Make the sauce while the chicken is standing: pour off the fat from 
 the skillet, add the Madeira, and boil it, scraping up the brown bits, until it
is reduced to about 2 tablespoons. Add the broth an
 d boil the mixture, stirring for 1 minute. Stir the arrowroot 
 mixture, add it to the skillet, whisking, for 1 minute.
 
 Holding a knife at a 45 degree angle slice the chicken crosswise and 
 arrange the slices, overlapping them slightly, on 4 heated plates. Spoon some
of the remaining sauce separately Yield:
 
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