ROLLED BREAST OF CHICKEN IN PRUNE AND PORT SAUCE   
  Ingredients :
    6 breast of chicken fillets, skinless
    3-4 eggs
    12 spinach leaves, blanched and dried
    1 red pepper, seeded and deveined, blanched cut julienne style
    6 – 8 thin ham slices
    Flour
    Oil (to sear fillets)
    Salt
    Pepper

    Sauce:
    1 small white onion, finely chopped
    1 garlic clove, finely chopped
    1 tablespoon oil
    ½ cup Port wine
    ¼ cup red wine
    1 ½ - 2 cups chicken bouillon, approximately
    ¼ k (9 oz) prunes, pitted
    Salt
    Pepper

  Preparation:

With a sharp knife open each fillet lengthwise (like a book) and flatten it slightly. Season with salt and pepper and reserve.

Beat eggs lightly and make 2 or 3 thin omelets. Reserve.

Place chicken fillets on a horizontal surface and cover each one with spinach leaves, leaving a ¾ in. (1 ½ cm) border without covering. Place a piece of omelet on spinach and cover with ham. Arrange 3 or 4 red pepper strips on one side of ham. Roll fillets starting from this side (so red peppers will be in the center of each roll) and tie with a string. Flour each roll and sear it in hot oil until lightly browned (chicken will not be fully cooked). Remove from skillet and reserve.

Sauce:
Place prunes in a saucepan with 1 tablespoon sugar and cover with water. Bring to a boil and cook until soft. Blend or process to form a puree.

Heat oil in a large skillet or saucepan and sauté onion and garlic until cooked, not browned. Add wine and port wine and bring to a boil for 2 minutes. Add bouillon and cook 5 more minutes. Stir in 2 tablespoons of prune puree, approximately. More prune puree can be added to taste. Season with salt and pepper. Place chicken rolls in the sauce and finish cooking until tender. Remove and cool.

Reduce sauce until slightly thickened. Dilute 1 tablespoon flour in ¼ cup water and stir into sauce, while boiling, if a thicker sauce is desired.

Remove string from rolls and cut into 1 inch (2 cm) slices.

Heat slices before serving.

Arrange slices on a serving dish and pour sauce over them. Serve extra sauce in a sauceboat.
 
        6 – 8 servings
       
 
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