Amish Stuffed Chicken Recipe


4 skinless boneless chicken breast halves
2 skinless chicken thighs
1/4 cup pistachio nuts
2 tablespoons whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper salt and pepper
1 tablespoon butter -- melted paprika


Preheat oven to 375 degrees 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, about 30 - 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 - 20 minutes. Add whipping cream. Return to boiling, reduce heat and gently boil until slightly thickened, about 5 - 7 minutes.

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