Post by auntieemu on Feb 26, 2006 0:25:58 GMT -5
CHICKEN MELBA
6 boneless chicken breasts
1 cup peach slices (if using canned, drain well)
6 ounces brie cheese
2 tablespoons melted butter
RASPBERRY COULIS
2 1/4 lbs raspberries
1 tablespoon cornstarch
3 tablespoons sherry wine
4 tablespoons fine sugar
1/2 cup heavy cream
Make Raspberry Coulis ahead of time.
Puree raspberries in a food processor. Strain, discard pulp and seeds. Using 3 cups of the raspberry juice, mix the cornstarch, sherry and sugar together. Heat slowly until sauce thickens. Set aside.
Preheat oven to 350 degrees.
Pound each chicken breast flat. Top with peach slices and cheese. Roll to fill the breast, secure with toothpicks if needed. Place on a greased sheet and brush chicken with butter. Place in oven and bake 15 minutes.
Pour heavy cream into Raspberry Coulis and simmer 5 minutes. Pour sauce over chicken and serve.
6 boneless chicken breasts
1 cup peach slices (if using canned, drain well)
6 ounces brie cheese
2 tablespoons melted butter
RASPBERRY COULIS
2 1/4 lbs raspberries
1 tablespoon cornstarch
3 tablespoons sherry wine
4 tablespoons fine sugar
1/2 cup heavy cream
Make Raspberry Coulis ahead of time.
Puree raspberries in a food processor. Strain, discard pulp and seeds. Using 3 cups of the raspberry juice, mix the cornstarch, sherry and sugar together. Heat slowly until sauce thickens. Set aside.
Preheat oven to 350 degrees.
Pound each chicken breast flat. Top with peach slices and cheese. Roll to fill the breast, secure with toothpicks if needed. Place on a greased sheet and brush chicken with butter. Place in oven and bake 15 minutes.
Pour heavy cream into Raspberry Coulis and simmer 5 minutes. Pour sauce over chicken and serve.