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chicken stuffed chicken with bearnaise sauce

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

This is a recipe of my creation. I just used ingredients the I love and it was fabulous.

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For chicken stuffed chicken with bearnaise sauce

  • 4
    boneless skinless chicken breasts
  • 1 sm
    lemon juiced and zested
  • salt and pepper
  • 2 Tbsp
    fresh thyme minced
  • 2 Tbsp
    fresh rosemary minced
  • 2 sm
    shallots minced
  • 1 c
    fresh mushrooms chopped
  • 4 clove
    garlic minced
  • 2 tsp
    ground sage
  • 3 Tbsp
    butter
  • 1/2 c
    white wine divided
  • 1/2 c
    chicken stock
  • 1/2 c
    shredded cheese of choice i used parmesan reggianiago
  • BEARNAISE SAUCE
  • 1 sm
    shallot minced
  • 2 Tbsp
    lemon juice
  • 1 Tbsp
    madeira wine
  • 4 lg
    egg yolks
  • 1 stick
    butter
  • 3 Tbsp
    fresh tarragon minced

How To Make chicken stuffed chicken with bearnaise sauce

  • 1
    Remove the chicken tenders from the chicken breasts. Pound the chicken to about 1/2 inch thick. Sprinkle the lemon juice over chicken reserving 2 tbsp. for béarnaise sauce. Top with thyme, rosemary, salt and pepper and set aside.
  • 2
    Chop the shallots mushrooms and garlic. Mince the chicken tenders. Place the butter in a saute pan and saute the shallots mushrooms and garlic. Mix in the sage. Add the minced chicken tenders and add 1/4 cup of the wine. cook until wine is evaporated. Remove from heat.
  • 3
    Place two chicken breasts flat on baking sheet. Top each breast with the chicken mixture. Top with cheese. Lay the other chicken breast herbed side down on top. Pour the remaining wine over top along with the chicken stock. Place in 350 degree oven for about 15 to 20 minutes until no longer pink. Baste with the wine chicken broth every 5 minutes.
  • 4
    Béarnaise sauce
  • 5
    Cook the butter in a pan until melted and browned about 3 to 4 minutes. Remove from heat and cover to keep warm.
  • 6
    Combine the shallots, lemon juice, and Madeira wine in immersion blender or food processor. Add the egg yolks and blend until smooth. Slowly pour the hot butter in the yolk mixture blending constantly until thick and emulsified.
  • 7
    Stir in the tarragon, and salt. Serve over the chicken
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