Stuffed Chicken with Cashew Cream Sauce June 21, 2016 By Colin Dorn Stuffed Chicken with Cashew Cream Sauce5 (100%) 2 votes Stuffed Chicken with Cashew Cream Sauce Print Recipe CourseMain Dish Servings Prep Time 2 serves 10 minutes Cook Time 20 minutes Servings Prep Time 2 serves 10 minutes Cook Time 20 minutes Stuffed Chicken with Cashew Cream Sauce Print Recipe CourseMain Dish Servings Prep Time 2 serves 10 minutes Cook Time 20 minutes Servings Prep Time 2 serves 10 minutes Cook Time 20 minutes Ingredients 2 pieces chicken breast skinless, boneless 240 g frozen cut spinach pre-thawed 1 tspn ghee 4 crimni mushrooms sliced 1 clove garlic sliced 1 small shallot sliced 1 pinch sea salt & ground black pepper to taste 1/2 tspn nutmeg ground 2 toothpicks 1 tbsp ghee Cashew Cream Sauce 1/2 cup broth 1 tbsp ghee 3 tbsns raw cashew butter 1/2 tspn dried parsley 1/4 tspn garlic powder 1/4 tspn sea salt Servings: serves Instructions Thaw and dry frozen spinach in a kitchen towel and put in a mixing bowl Place a large frying pan over medium heat. Add a teaspoon of ghee, mushrooms, garlic and shallot, salt and pepper and saute for about 5 minutes. Place mushroom mixture in food processor and pulse to grind. Add mushroom mixture, nutmeg and spinach to mixing bowl with spinach and stir to combine. Slice the chicken breasts from the wide end to form a pocket, leaving about a 5mm on all edges. Stuff equal parts of stuffing into each breast, and secure the open end of the breasts with a toothpick to close the opening. Return the frying pan to the stove over medium-high heat. Addd a tablespoon of ghee to the pan and cook the breasts until browned on all sides, about 10-12 minutes. In another pan, heat broth and add remaining sauce ingredients. Whisk to combine, reduce the heat to low and simmer until thickened and ready to serve. Remove the toothpicks and serve breasts whole or slice them on an angle and fan out. Top the stuffed chicken breasts with generous spoonfuls of the sauce and garnish with fresh ground pepper Recipe Notes Adapted from pHreshandclean.com Share this Recipe Leave a Reply Cancel replyYou must be logged in to post a comment.