*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          French
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Boneless skinless chicken br
    4                    Spinach leaves
    4                    Leeks
    4                    Shallots -- finely chopped
    8       md           Fresh mushrooms -- finely chop
    1       pn           Salt -- to taste
    1       pn           White pepper -- to taste
    1 1/2   c            Chicken stock -- in baking pan
    4       fl           White wine
    1       c            Leeks (green part only) -- sli
   Recipe by: Marcel Kerval of Cafe de France, St. Louis, MO
   Preparation Time: 0:40
   NOTE: This recipe calls for Marcel Kerval’s dill sauce. Please see the
   recipe for “Dill Sauce for Chicken Picardy” to complete these
   Pre-heat oven to 375 degrees F. Prepare eight squares of aluminum foil by
   cutting foil into sheets (6 x 6") and buttering them lightly on the
   shiny side.
   Bone and skin chicken breasts. DO NOT HALVE. Flatten breasts between
   sheets of waxed paper with knife edge and place each breast on a square
   of foil.
   Soak leeks. Separate and rinse well under running water to remove sand.
   Finely slice green portion, allotting 1/2 green portion of a leek to each
   breast. Chop mushrooms, spinach leaves, and shallots, allowing 2
   mushrooms per portion.
   Saute this mixture very briefly (about 30 seconds) in a little butter
   over medium heat. Place 1/4 of mixture on each breast. Splash about 1
   ounce white wine over each breast, salt and pepper to taste, and roll up
   each breast.
   Seal each breast in an aluminum foil square. Fold ends tightly to seal.
   Place prepared chicken into a baking pan filled with 2 or 3 inches of
   chicken stock and bake in a pre-heated oven for 25 minutes.
   Saute cup of sliced leeks in butter over medium heat.
   TO SERVE: Unwrap chicken breasts and slice into 1/4-inch rounds. Pour a
   portion of Dill Sauce on a plate. Lay chicken rounds over sauce and
   garnish with sauteed leek slices and serve.
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