Tuesday, February 22, 2011

Imperial (Spinach Stuffed) Chicken with Mushroom Bechamel Sauce

Don't let the fancy name OR the fact that this recipe is what was served at my wedding luncheon fool you. This is a recipe that YOU can make and will be delighted when you do! OR, you could make it and serve it to a crowd and let them be fooled that you're a super fancy cook! Cause it is THAT good!

 I'll humor you and post two pictures from my wedding day. Since this is my wedding day recipe, after all! 

My parents and new in-laws, after eating the Chicken Imperial. 
Don't they all look so satisfied?!?!?
 The basket411 Sisters. Cindy, Lisa-Marie, Kim
circa 2001

Chicken Imperial with Mushroom Bechamel Sauce
From: Cindy Sylvester-Dear family friend who made all this chicken for the luncheon

6 chicken breast halves
1/4 cup fresh chopped chives
1/4 cup chopped spinach
1/2 cup butter-softened
1 1/2 tsp. salt
2 eggs
4 Tbsp. flour
1/4 cup fresh parsley-chopped
1/2 cup Monterey Jack cheese-grated
1 Tbsp. orange zest-divided
1/8 tsp. pepper
1/2 cup fresh orange juice
1 cup bread crumbs

  • Blend butter, salt, pepper, chives, spinach, parsley, cheese and 1 tsp. orange zest. Form into six finger size strips/rolls. Chill on wax paper. 
  • Flatten Chicken with a mallet.
  • Create batter with eggs, orange juice and flour. Beat until smooth. Heat, stirring constantly until slightly thickened. 
  • Combine bread crumbs and remaining orange zest. 
  • Roll butter sticks up in each chicken breast. Roll in batter and then in bread crumbs.
  • Bake at 375* for 45 minutes. Butter will melt out basting the chicken and keeping it moist.

*I don't have the mushroom sauce recipe but here is a great link that gives you three options. I'm sure you'll find one that suits your fancy!

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