Chicken Melba (Stuffed chicken with peaches and brie)
I have not met anyone yet who hasn't LOVED this dish. It is from my favorite cookbook, Simply Delicious Cooking. Enjoy! The picture I posted is actually the picture from the cookbook.
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INGREDIENTS
NutritionCHICKEN MELBA
- 1cup peach slices (if using canned, drain well)
- 6ounces brie cheese
- 2tablespoons melted butter
RASPBERRY COULIS
- 2 1⁄4lbs raspberries
- 1tablespoon cornstarch
- 3tablespoons sherry wine
- 4tablespoons fine sugar
- 1⁄2cup heavy cream
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DIRECTIONS
- RASPBERRY COULIS: 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.
- CHICKEN MELBA: Preheat oven to 350 degrees.
- Pound each 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.
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