You are here: Home » Recipes » Stuffed Chicken with Curried Cheddar Stuffed Chicken with Curried Cheddar Yield 4 servings PrintEmail Ingredients 4 -- boneless, skinless chicken breasts1 1/2 cups Buttermilk -- sea salt -- pepperStuffing2 tablespoons butter1/2 cup diced baby Portabello mushrooms2 large cloves garlic, minced1/4 cup sweet yellow onion, finely chopped1/4 cup celery, finely chopped4 ounces chicken livers, chopped into small pieces3 tablespoons brandy1/4 cup chicken stock1 teaspoon dried thyme leaves1/4 cup dates, chopped1/4 cup walnuts, finely chopped2/3 cup cooked wild riceChicken Breading1 1/2 cups prepared herb seasoned stuffing mix, finely ground in small processor1 1/2 cups chopped walnuts, finely ground in small processor1 1/2 teaspoons curry powder1/4 teaspoon red pepper1 teaspoon sea salt1/2 teaspoon pepperCheddar Curry Sauce3 tablespoons butter2 tablespoons flour1/2 cup chicken stock1 cup heavy cream1 1/2 teaspoons curry powder1/2 teaspoon sea salt1 cup mayonnaise -- juice of 1/2 fresh lemon2 cups shredded sharp cheddar cheese1 cup flour1 bunch fresh broccoli, stems trimmed and separated into bite sized spears Instructions 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.