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Sambuca Jazz Chicken & Brie Sauce Recipe

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This recipe for Sambuca Jazz Chicken & Brie Sauce is from Jana's Joy of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sambuca Jazz Chicken

2 lbs. ground chicken
1 teas. crushed red pepper
1/2 teas. sage
1/2 cup maple syrup
1/2 cup honey
1 cup breadcrumbs
2 teas. chopped garlic
1/2 cup brown sugar
1 teas. salt
1 teas. black cracked pepper
6 each 8 oz. chicken breasts (very fat to be stuffed)

Cream de Brie Sauce

1 cup white wine
2 T. chopped garlic
2 T. green onions, chopped
4 cups heavy cream
6 oz. Brie cheese, edges cut off, cut in pieces
4 oz. Dijon Mustard
1 lb. Velveeta, cut in pieces
Salt and pepper to taste
Directions:
Directions:
For the Chicken:
Slice the side of each breast with a slit of pocket for stuffing. Be sure not to cut through to the other side. Set aside.

Place ground chicken in large mixing bowl, add red pepper, sage, garlic, honey and maple syrup-mix well. Add breadcrumbs, salt and pepper.
Place this mixture in refrigerator for 15 minutes to set.

Put approx. 3-4 heaping T. of this mixture into each chicken breast pocket. Close breast pocket. Secure with toothpick, if necessary. Dust chicken with flour, saute to brown on all sides.
Place chicken on flat baking pan in 350 oven to finish cooking for 20 minutes.

Cream de Brie Sauce

Simmer wine, garlic and green onions on stovetop and reduce by 1/2. Add cream, simmer for 10 minutes. Add Brie and Velveeta pieces along with Dijon. Cook over slow heat stirring until all cheese is melted well and blended into mixture. Season with salt and pepper to taste.

Cut chicken breasts into slices. Pour Cream de Brie sauce over and serve.
Personal Notes:
Personal Notes:
This sauce is outstanding and is great served over Pork Chops or steak.
Can be used for anything!
I like to make sauce ahead of time. Also, making chicken ahead makes for an easy dinner party! Both chicken and sauce freeze well. Thaw sauce out and heat very slowly over medium heat to blend well if you freeze.. Do NOT microwave frozen sauce as it will separate!

 

 

 

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