Stuffed Chicken with Curried Cheddar

  • Yield: 4 servings


4-- boneless, skinless chicken breasts
1 1/2cups Buttermilk
-- sea salt
-- pepper
2tablespoons butter
1/2cup diced baby Portabello mushrooms
2large cloves garlic, minced
1/4cup sweet yellow onion, finely chopped
1/4cup celery, finely chopped
4ounces chicken livers, chopped into small pieces
3tablespoons brandy
1/4cup chicken stock
1teaspoon dried thyme leaves
1/4cup dates, chopped
1/4cup walnuts, finely chopped
2/3cup cooked wild rice
Chicken Breading
1 1/2cups prepared herb seasoned stuffing mix, finely ground in small processor
1 1/2cups chopped walnuts, finely ground in small processor
1 1/2teaspoons curry powder
1/4teaspoon red pepper
1teaspoon sea salt
1/2teaspoon pepper
Cheddar Curry Sauce
3tablespoons butter
2tablespoons flour
1/2cup chicken stock
1cup heavy cream
1 1/2teaspoons curry powder
1/2teaspoon sea salt
1cup mayonnaise
-- juice of 1/2 fresh lemon
2cups shredded sharp cheddar cheese
1cup flour
1bunch fresh broccoli, stems trimmed and separated into bite sized spears


Pre-heat oven to 350 degrees F.

Place chicken between waxed paper and pound out to an even thickness. Place in a marinading container or casserole dish, season each piece with salt and pepper and pour buttermilk over chicken. Cover.

Melt butter in a 12" skillet over medium-high. Saute mushrooms, garlic, onion, celery, llivers and brandy for 4-5 minutes. Remove from heat and put into a medium-sized mixing bowl; add remaining stuffing ingredients and mix well.

Using tongs, remove chicken to a large cutting board and reserve the buttermilk. Spoon equal portions of stuffing onto center of each chicken piece; fold one side of chicken over stuffing and seal chicken edges together with wooden picks. Place flour in a shallow dish, and in another shallow dish, mix together breading ingredients and set aside. Roll chicken first in flour, then coat with milk, and then completely coat with breading mixture. Place, seam side down, into a large casserole dish. Bake for 40-50 minutes, until juices run clear. During last 15 minutes, add broccoli spears around edges of casserole, not covering chicken.

While chicken bakes, melt butter in a large skillet and whisk in the flour, cooking for 1-2 minutes. Add chicken stock, cream, curry powder and salt and cook until bubbly and thickened. Turn off heat and add mayonnaise, lemon juice and cheese and stir until cheese is melted. Cover and keep warm.

Remove wooden picks and place breasts on a platter with broccoli along one side, then generously ladle sauce (in ribbon style) over both chicken and broccoli. Serves 4.