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CHICKEN OBEIDOS

Category:    Chicken
Yield: 6 servings
 
      6    Chicken breasts; cut in hal              Flour for dusting
           -f                                1/4 c  White wine
      2 tb Unsalted butter                          Salt and pepper
      1    Green onions; sliced                     Beurre blanc sauce
      3 oz Pancetta; or prosciutto, di              Fresh thyme for garnish
           -ced                                     Beurre blanc sauce:
  1 1/2 lb Spinach; fresh, stems remov         2 tb Green onions; chopped
           -ed and broken up                 1/4 c  White wine
      4 oz Feta cheese                         3    Unsalted butter
    1/2 c  Basil; fresh                             White pepper
    1/4 c  White wine                        1/4 c  White wine vinegar
           Salt and pepper to taste          1/8 ts Salt
    1/4 ts Cayenne pepper                 
 
      Melt 2 tablespoons unsalted butter in large skillet; add green onions
  and pancetta.  Saute until tender, 3 to 4 minutes. Add spinach, basil,
  salt, 1/4 cup white wine and cayenne.  Saute until spinach is wilted.
  Remove from heat.  Alow to cool.  Add feta and set aside.
      Place each chicken breast half between two pieces of waxed paper. Pound
  with mallet or back of knife until breast is flat. Discard wax paper and
  place breast on work surface.  Salt and pepper chicken. Place 1/12 of
  spinach filling in the center of each breast.  Roll, tucking ends in.
  Secure with toothpicks. Dust with flour.
      In large skillet, melt 2 tablespoons unsalted butter.  Add chicken
  breasts and brown on all sides.  Add 1/4 cup of wine and thyme.  Lower
  heat, cover and simmer until tender, about 10 to 12 minutes.  When chicken
  is tender, uncover and allow wine to cook down.  Place chicken on warm
  serving dish.  Spoon some of the Beurre Blanc Sauce over chicken. Garnish
  with fresh thyme.  Serve with the rest of the sauce on the side. BEURRE
  BLANC SAUCE:
      Place green onions, wine, vinegar, salt and pepper in saucepan. Recuce
  to 2 tablespoons.  Strain, reserving liquid.  In saucepan on lowest heat,
  put a small amount of butter.  Melt, and add liquid. Whisking constantly,
  add butter a little at a time until all is blended. Sauce will be slightly
  thick and cream-colored.  Remove from heat. Keep warm. Recipe by Sharon
  Betpouey, Finalist. Source: 1993 Times-Picayune Cookoff
 

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