chicken stuffed chicken with bearnaise sauce

Name: Chicken Stuffed Chicken with Bearnaise Sauce
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 4 - boneless skinless chicken breasts; 1 small lemon juiced and zested; - salt and pepper; 2 tablespoon(s) fresh thyme minced; 2 tablespoon(s) fresh rosemary minced; 2 small shallots minced; 1 cup(s) fresh mushrooms chopped; 4 clove(s) garlic minced; 2 teaspoon(s) ground sage; 3 tablespoon(s) butter; 1/2 cup(s) white wine divided; 1/2 cup(s) chicken stock; 1/2 cup(s) shredded cheese of choice i used parmesan reggianiago; ## BEARNAISE SAUCE; 1 small shallot minced; 2 tablespoon(s) lemon juice; 1 tablespoon(s) madeira wine; 4 large egg yolks; 1 stick(s) butter; 3 tablespoon(s) fresh tarragon minced

21 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Feb 4, 2015

This is a recipe of my creation. I just used ingredients the I love and it was fabulous.

Rate

prep time 15 Min

cook time 20 Min

method Bake

yield 4 serving(s)

Ingredients

4 - boneless skinless chicken breasts
1 small lemon juiced and zested
- salt and pepper
2 tablespoons fresh thyme minced
2 tablespoons fresh rosemary minced
2 small shallots minced
1 cup fresh mushrooms chopped
4 cloves garlic minced
2 teaspoons ground sage
3 tablespoons butter
1/2 cup white wine divided
1/2 cup chicken stock
1/2 cup shredded cheese of choice i used parmesan reggianiago
BEARNAISE SAUCE
1 small shallot minced
2 tablespoons lemon juice
1 tablespoon madeira wine
4 large egg yolks
1 stick butter
3 tablespoons fresh tarragon minced

How To Make chicken stuffed chicken with bearnaise sauce

Step 1

Remove the chicken tenders from the chicken breasts. Pound the chicken to about 1/2 inch thick. Sprinkle the lemon juice over chicken reserving 2 tbsp. for béarnaise sauce. Top with thyme, rosemary, salt and pepper and set aside.

Step 2

Chop the shallots mushrooms and garlic. Mince the chicken tenders. Place the butter in a saute pan and saute the shallots mushrooms and garlic. Mix in the sage. Add the minced chicken tenders and add 1/4 cup of the wine. cook until wine is evaporated. Remove from heat.
Step 3

Place two chicken breasts flat on baking sheet. Top each breast with the chicken mixture. Top with cheese. Lay the other chicken breast herbed side down on top. Pour the remaining wine over top along with the chicken stock. Place in 350 degree oven for about 15 to 20 minutes until no longer pink. Baste with the wine chicken broth every 5 minutes.
Step 4

Béarnaise sauce
Step 5

Cook the butter in a pan until melted and browned about 3 to 4 minutes. Remove from heat and cover to keep warm.
Step 6

Combine the shallots, lemon juice, and Madeira wine in immersion blender or food processor. Add the egg yolks and blend until smooth. Slowly pour the hot butter in the yolk mixture blending constantly until thick and emulsified.
Step 7

Stir in the tarragon, and salt. Serve over the chicken
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