Muskego Lakes Country Club Greenbriar Stuffed Chicken

This recipe comes from the Milwaukee Journal's best recipes of 2007. This is a real winner, we loved the citrus cream that was served over the chicken.

Makes 4 to 6 servings









Ingredients:

1½ teaspoons olive oil

½ tablespoon butter

1/8 cup finely diced yellow onion

1½ teaspoons chopped garlic

2 tablespoons sun-dried tomatoes, cut in strips (do not hydrate)

2 tablespoons freshly chopped basil

1/8 cup white wine

½ pint whipping cream

1 teaspoons salt, about

½ tablespoon black pepper, about

1 ½ to 2 cups freshly ground bread crumbs

2 tablespoons grated Parmesan cheese

4 to 6 boneless skinless chicken breast halves

Citrus cream sauce (see recipe)

Set a medium sauté pan over medium-high heat. When hot, add oil and butter. Add onion and garlic and sauté until onions are soft, being careful not to burn the garlic. Reduce heat to medium and add dried tomatoes and basil. Sauté 1 minute, stirring occasionally. Add wine and reduce by a fourth. Add cream, salt and pepper. Simmer about 5 minutes. Remove from heat, check for seasonings and adjust salt and pepper if needed. Add bread crumbs until mixture is a consistency similar to a cookie dough. Add cheese and mix in. Refrigerate at least 1 hour.

Preheat oven to 350 degrees.

Using a tenderizing mallet, pound each chicken breast out to ¼-inch thickness. Set ¼ cup (if making 6 chicken breasts) or ½-cup (if making 4 chicken breasts), of the cooled stuffing in the center of each chicken breast. Roll up chicken breasts, tucking in the sides. Secure with picks if desired. Place rolled breasts, seam side down, in shallow baking pan. Season with salt and pepper and bake in preheated oven 25 to 30 minutes or until internal temperature reaches 165 degrees. Set chicken on serving dishes and drizzle with citrus cream sauce.

Citrus cream sauce:

Makes about 1 cup

1 teaspoons olive oil

½ tablespoon minced yellow onion

1 teaspoon freshly chopped garlic

Juice of ½ orange

Juice of ¼ lemon

Juice of ¼ of a lime

White pepper to taste

1 teaspoon chicken base

½ pint whipping cream

1 ½ teaspoons cornstarch whisked into 1 ½ teaspoons water

In small saucepan, heat oil, then add onion and garlic and sauté over low heat 2 to 3 minutes. Add juices and reduce by one-fourth, about 3 to 5 minutes. Add all remaining ingredients except cornstarch and water then adjust seasonings. Bring to a simmer but do not let mixture boil. Add some of the cornstarch mixture to thicken. Sauce should lightly coat back of a spoon.