Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 4-6 boneless, skinless chicken breasts
- 5 oz. chicken pate
- 1/3 cup raisins
- 1 clove garlic
- 1/2 cup wlanuts
- 2 sprigs parsley
- 1 white or yellow onion
- 1 Tsp. flour
- 1 cup chicken broth
- 2 Tbsp tomato sauce
- 2 Tbsp brandy
- salt and pepper to taste
Rinse and pat dry the chicken breasts. Oil the bottom of a large (13” x 9”) glass baking dish. Position rack in middle of oven. Heat the oven to 325F degrees.
Coarsely chop the raisins and mince the garlic. In a small mixing bowl, mash the chicken pate and add the raisins, garlic and 1 sprig of parsley. Add the 1 tbsp of brandy. Mix well.
Lay a breast out on a cutting board or plate, cut side up. Using a teaspoon spread the pate mixture over the breast. Roll the breast up with pate inside and secure it using 1-2 toothpicks. Place in baking dish. Repeat for each breast. Drizzle breasts with a small amount of olive oil or brush on with a pastry brush. Sprinkle with salt. Cover the dish tightly with aluminum foil and place in oven on rack. Bake for approximately 45 minutes. Check for doneness.
While the chicken is roasting, peel and chop the onion. Finely chop the remaining sprig of parsley and set aside. Place walnuts in food processor or grinder and grind finely.
In a medium size frying pan, sauté the onion in a few teaspoons of olive oil over medium heat for approximately 8 minutes. Sprinkle in the flour and stir constantly. Add the tomato sauce and continue to stir for 1 minute. Stir in the chicken broth gradually. Add the rest of the chopped parsley and the other tbsp of brandy. Cook on low heat until the sauce is reduced and it thickens.
When done, remove chicken from oven and place on individual plates, spooning sauce over the top of each breast. Serve with fried potatoes.