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Chicken Stuffed with Dates Print Email


6 oz boneless skinless chicken breasts, pounded flat
2 oz chicken thighs, ground
6 candied dates, chopped fine
salt and black pepper to taste
Quarter tsp cayenne pepper
1 egg white, mix to soft peaks
6 Baby Spinach leaves, slightly wilted
Quarter tsp garlic, chopped
Quarter cup white wine
1 lemon, zested and juiced
Quarter cup Casis liquor

Pound chicken breast between plastic wrap even thickness and marinate in lemon juice, lemon zest, & wine.

Chop dates as fine as possible mix with ground chicken thigh

Whip egg whites to soft peaks\add to ground chicken and dates mix.

Add seasoning and cayenne pepper to the chicken mixture.

Wilt spinach slightly save to layer in chicken breast.

Lay chicken out flat, layer with wilted spinach; add a layer of force meat.

Tie and season stuffed chicken breast and sate slowly in olive oil evenly on all sides.

Add Casis liquor to deglaze and stock simmer until cooked.

Slice and layer on plate 2 slices per plate.

Serves 2.

Prepared by Chef DeJohn

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