*  Exported from  MasterCook  *
 
             ROASTED CHICKEN BREASTS WITH CRANBERRY PORT SAUCE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Poultry                          Vegetables
                 Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12       ea           Chicken breasts, boneless
                         -----STUFFING-----
    2       tb           Butter
    1       md           Onion, finely chopped
    1       lb           Mushrooms, finely chopped
    3       ea           Zucchini, grated and drained
    1       t            Tarragon, dried
      1/2   c            Whipping cream
    2       tb           Lemon juice
      1/4   c            Breadcrumbs
      1/4   c            Parsley, finely chopped
                         Salt
                         Pepper, fresh ground
                         -----SAUCE-----
      1/2   c            Port
    1       c            Red wine
    2       tb           Butter
      1/2   c            Cranberries, dried
    2       c            Chicken stock
 
   To buy boneless chicken breasts with the skin on, purchase chicken breasts
   on the bone and ask your butcher or supermarket to remove the bones but
   leave the skin intact. It is a much more beautiful presentation and it
   keeps the chicken moist. Bones can be used to make stock or discarded. If
   you prefer, or can only obtain skinless chicken, then make a cut on the
   bottom of each breast the length of the breast to form a pocket. Stuff each
   breast with same amount of filling and turn slit side down. Brush top with
   a film of Dijon mustard and continue with recipe. To heighten mushroom
   flavour, add one 10g package of soaked dried mushrooms along with the
   regular mushrooms, if desired. Dried currents may be substituted for
   cranberries. Trim chicken breasts of any fat. Heat butter in skillet on
   medium high heat. Add onion, saute until softened the add mushrooms and
   zucchini. Saute until all liquid has evaporated, stirring occasionally,
   about 10 minutes. Stir in tarragon and cream. Continue to cook until cream
   has reduced and mixture is thick, about 5 minutes. Stir in lemon juice and
   add enough breadcrumbs to hold mixture together. Add parsely and season
   well with salt and pepper. Season chicken breasts with salt and pepper.
   With fingertips, make a pocket between skin and flesh of each chicken
   breast. Stuff about 1/3 c filling under skin, tucking skin around breast to
   enclose stuffing. Place chicken breasts in large oiled (preferably metal)
   baking dish or roasting pan. Dot with butter, refrigerate until one hour
   before baking. Baking in 400F (200C) oven for 30 to 40 minutes or until
   juices run clear. If skin is not quite crisp enough, place under broiler to
   crisp it. While chicken is baking, place sauce ingredients in pot and bring
   to boil over medium high heat. Reduce by half, skimming occasionally, about
   25 minutes. Over low heat, whisk in butter, 1 tb at a time, until sauce is
   slightly thickened and glossy. Just before serving, skim any fat off pan
   juices and add juices to sauce. Either slice chicken breasts into 1/4 inch
   slices before serving and coat with sauce or serve chicken breasts whole
   and place sauce in sauce boat. Garnish with extra dried cranberries, if
   desired.
  
 
 
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