Recipe: Amish Style Stuffed Chicken with Cider Cream Sauce

AMISH STYLE STUFFED CHICKEN

4 boneless, skinless chicken breast halves
2 skinless chicken thighs
1/4 cup pistachio nuts
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Salt and pepper
1 tablespoon butter, melted
Paprika
FOR THE CIDER CREAM SAUCE:
1 1/2 cups reduced sodium chicken stock
1/3 cup apple cider
1/4 cup dry vermouth
1/2 cup heavy whipping cream

Preheat oven to 375 degrees F and lightly grease a shallow baking dish.

Debone chicken thighs and place meat in a food processor. Process until coarsely ground. Add pistachio nuts, cream and 1/4 teaspoon each of salt and pepper. Process until well combined. Set aside.

Place each breast half between two sheets of plastic wrap and flatten to 1/8-inch thick. season with salt and pepper. Place 1/4 of the thigh mixture on each breast and roll up, tucking in the ends. Secure with toothpicks. Place rolls in prepared baking dish, brush with melted butter and sprinkle with paprika.

Bake until interior temperature is 165 degrees F, about 30 to 35 minutes.

MEANWHILE PREPARE THE CIDER CREAM SAUCE:
In a medium saucepan combine chicken stock, apple juice and vermouth. Bring to a boil, reduce heat slightly and gently boil until reduced to 1/2 cup, about 15 to 20 minutes.

Add whipping cream. Return to boiling, reduce heat and gently boil until slightly thickened, about 5 to 7 minutes.

Remove chicken rolls from oven and place on serving plates. Spoon Cider Cream Sauce over chicken rolls and serve.

Servings: 4
Source:Midwest Living Magazine - December 1997