Spinach Cherry Chicken

  • Yield 4 servings


4 large chicken breast halves, boned
1/4 cup toasted walnuts, cut into small pieces
1/4 cup dried cherries
1 tablespoon fresh parsley
1/4 cup dry sherry
3 tablespoons olive oil, divided
1/4 teaspoon fresh rosemary
1/4 cup chopped onion
1 -- lemon, peel only, chopped
1/2 tablespoon minced garlic
1/2 cup chopped fresh mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
10 ounces frozen chopped spinach, drained and squeezed dry
1 tablespoon margarine
sherry sauce:
3/4 cup sherry
1/2 teaspoon chicken bouillon
1 teaspoon cornstarch
1/2 cup hot water


In small bowl, place sherry and dried cherries; set aside to soften.
Place chicken between 2 pieces of wax paper and gently pound to flatten. In
large frypan, place 2 tablespoons oil and heat to medium temperature. Add onion
and garlic and sauté about 2 minutes. Add mushrooms and cook about 2 minutes
more. Add spinach, walnuts and cherry mixture and cook until sherry has
evaporated, about 3 minutes. In small bowl, mix together parsley, rosemary and
lemon peel. On each chicken breast, skin side down, rub herb mixture and
sprinkle with salt and pepper. Spoon a portion of spinach-cherry mixture in
center of each breast; roll up, starting on long side and fasten with
toothpicks. In separate frypan, place margarine and remaining oil over medium temperature.
Add chicken and cook about 5 minutes or until brown on all sides. Remove to
greased casserole dish. Pour Sherry Sauce over chicken and bake in 350° F. oven
about 30 minutes or until fork can be inserted in chicken with ease. Place
chicken on serving dish and spoon Sherry Sauce on top

Sherry Sauce:

In frypan used to brown chicken, over medium
heat, place 3/4 cup sherry and stir to mix with pan drippings. Bring to a boil
and reduce to 1/2 cup. In small bowl, mix together until smooth, 1/2 teaspoon
chicken bouillon, 1 teaspoon cornstarch and 1/2 cup hot water. Add mixture,
stirring, to frypan and cook until thickened.



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