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Name:Poulet Farci au Basilic Contributor:Debb Kopp
Description:Elegant stuffed chicken breasts Posted:2004-02-06
Key words:chicken, leek, French Category:Main Dishes
ID:445 Updated:2005-12-02 09:34:07
Ingredients:1/2 c fresh basil leaves, plus extra for garnish
2 Tbsp virgin olive oil, divided
4 chicken breast fillets, about 4 oz each
1 leek, thinly sliced
3 Tbsp light cream (1/2 & 1/2)
salt, to taste
freshly ground black pepper, to taste
Preparation:Preparation: 10 minutes [HA!]

Chop the basil leaves finely or pound them to a puree in a mortar. Mix
well with 4 tsp of the oil and set aside.

Place the chicken fillets between 2 sheets of plastic wrap and flatten
to an even thickness with a meat mallet.

Spread 2 tsp of the basil puree on each fillet and roll up.
Secure with toothpicks.

Brush the chicken rolls with 1 tsp of the oil. Place rolls in a
large non-stick skillet and cook over moderate heat, or broil (grill),
turning frequently, until cooked through and tender, about 20 minutes.

Meanwhile, heat the remaining oil in a saucepan over low heat. Add leek
and cook, stirring occasionally, for about 5 minutes. Add cream and the
remaining basil puree. Season with salt and pepper and cook until
heated through, about 2 minutes.

Divide basil and leek mixture among 4 plates. Place a chicken roll on
each plate. Garnish with extra basil and serve.
Notes:Serves 4.
Per serving:
238 calories
29 g protein
13 g fat
2 g carbohydrate
>.8 g dietary fiber
177 mg sodium
1.1 mg iron
70 mg cholesterol
The recipe is from the Provence area of France:

"Spirituelle, or witty, is how the Provencaux describe their cuisine, which is more reminiscent of Mediterranean cooking than it is of the cooking of the other regions of France."

I used the broiler method and, at 20 minutes cooking time, the chicken rolls were done but very moist.

I also used the leek and basil sauce on top of the chicken rolls, instead of under or on the side.

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