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@ Chicken Breasts Stuffed vith Dried Fruits Ingredients: + 4Bone-in, Skin-on Chicken Breast Halves + 2Shallots, Minced (split Breasts) + 2cloves Garlic, Minced BH - 1/4 cup Parmesan Cheese + Icup Chicken Stock + 8 slices Prosciutto Ham, Diced + 1/4 teaspoon Salt Ty - 2 tablespoons Golden Raisins, Diced + 1/4 teaspoon Black Pepper ( + 2tablespoons Dates, Diced + 1/3.cup Red Vermouth | + 2 tablespoons Currants + 4 tablespoons Butter I cooking: BG) Preheat oven to 350 degrees. in medium bow, combine Parmesan cheese, prosciutto ham, raisins, “= dates, currants, shallots and garlic. Mix well. With fingers, gently loosen skin from chicken breasts to form a pocket. Place one quarter of the mixture under the skin into the pocket) of each chicken breast. Place chicken, skin-side-up, in roasting pan; pour stock around chicken breasts. Sprinkle with salt and pepper. Place in preheated oven and bake until cooked throughout, about 85-60 minutes. Remove chicken breasts from pan and keep warm. Strain broth and drippings into a medium size bowl, Place small saucepan over high heat; add Vermouth. Bring toa seems boil; cook about 2 minutes to reduce. Add strained stock, bring to a boil ; and reduce another 5-8 minutes, or until liquid is reduced by halt Lower heat and slowly whisk in butter, adjusting heat so that sauce doesnt boil When butter has melted, plate chicken, spoon some sauce over breasts and serve immediatly Pass remainder ofsauce separately. | Nutrition Analysis, Per Serving: 580 calories; 34 g fat; 14g saturated fat; 15 g carbohydrate Serving Size: 4 \ OA tue) | Cee ae Mecano Uae) Fresh Sliced 2 SMOKED — CAFE VALLEY VIRGINIA BUNDT CAKE HAM z. Lemon or Triple Chocolate } fa aon SPECIALTY | an BAKERS CHEDDAR DESSERT SHELLS “~ CHEESE set | NEW FRENCH 7 ‘CARANDO | BAKERY J | CALZONES i TAKE & BAKE |Site overs : I ‘ t Ap x Sr a ag sn Fresh 8 crisoy ) i : ) | RICH'S RED APPLE SUNSHINES SHIRLEY'S ‘ : ‘ DOUBLE LAYER GOUDA CHEESE HAND BATTERED ) NO BAKECCOXIES: 7 INCH COCONUT CAKE Selected Varieties 12 PIECE CHICKEN ' Selected Varieties 3102, ‘SFBASE ‘SFBASE_P63_082422
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