Stuffed Chicken With Cashew Cream Sauce
A meal that is a little on the fancier side, this beautiful dish is sure to impress your guests. Serve with broccoli florets
The cashew cream sauce can be used in other recipes too
Print Recipe Stuffed Chicken With Cashew Cream Sauce
If using frozen spinach, thaw and dry ahead of time. Add to a medium mixing bowl.
Place skillet over medium heat. When hot, add oil, mushrooms, garlic and shallot. Season with pepper if desired and saute for 5 minutes.
Transfer to a food processor and pulse to grind.
Add mushroom mixture and nutmeg to the mixing bowl and stir to combine.
Slice chicken breasts from the wide end to form a pocket. Be careful to slice them evenly so there are no holes.
Stuff equal parts of the stuffing into each breast, pushing in with a spoon. Secure the open end of the breasts with toothpicks.
Return skillet to the stove over medium-high heat. Add a drizzle of oil to the pan. Add the breasts to the pan and brown on all sides, cooking for about 10-12 minutes overall. The meat will cook quickly because its thin.
In another pan, heat your broth and add the remaining sauce ingredients. Whisk to combine, reduce heat to low and simmer until thickened and ready to serve.
Carefully remove toothpicks and serve the breasts either whole or sliced on an angle.
Top the stuffed chicken breasts with generous spoonfuls of the sauce and garnish with freshly cracked pepper.