KitchenMagician's Recipe

CHICKEN BREASTS - STUFFED - CRANBERRY MARSALA SAUCE

Category: Poultry

Makes 6 servings.

6 chicken breast fillets
salt and pepper

Stuffing
4 T. butter
4 chicken livers
2 T. chopped onion
1 1/2 c. cooked wild rice
1 c. peeled, chopped apple
1 egg
4 T. whipping cream
1/4 tsp. thyme

Coating
2 eggs, beaten
1 1/2 c. bread crumbs
1/4 c. butter
1/4 c. vegetable oil

Sauce
2 T. butter
4 T. flour
1 15-oz. can cranberry sauce
3/4 c. Marsala wine
1 1/2 c. chicken broth

Place chicken fillets, one at a time, in a large freezer bag. Close the bag and pound with a mallet until thin. Repeat with remaining fillets.
Season each with salt and pepper.
In fry pan, heat butter and saute chicken livers for 10 to 15 minutes, or until cooked.
Chop chicken livers and put in medium bowl.
Add onion, rice, apple, egg yolk and cream. Mix well.
Season with salt, pepper and thyme.
Stuff each chicken breast with 1/4 of the chicken liver mixture. Roll up, enclosing stuffing, and secure with toothpicks.
Dip each breast into beaten egg, then into bread crumbs. Refrigerate for at least 30 minutes.
Heat butter and oil in skillet and brown chicken slowly on all sides, about 25 minutes total.
Once cooked, remove toothpicks.
Press cranberry sauce through strainer; set aside.
In medium saucepan, melt butter and stir in flour. Remove from heat.
Gradually stir in cranberry sauce, Marsala and chicken broth.
Return to heat, bring to a boil, stirring.
Lower heat and simmer 15 to 20 minutes until slightly thickened.
Serve chicken breasts with sauce spooned over top.

**To simplify the cooking process, the chicken breasts can be stuffed and breaded a day ahead and refrigerated overnight.