Recipe - Chicken Stuffed With Fresh Herbs

6 Chicken breast cutlets;
pounded to " thickness
(chef's tip: Use the bottom
of a saucepan!)
3 tablespoon Olive oil
2 Cloves garlic; peeled and
crushed
One half cup Chopped fresh parsley
2 tablespoon Chopped fresh tarragon
4 Scallions; chopped
1 tablespoon Chopped fresh coriander
One fourth cup Chopped fresh mint or 2
tablespoons dried
1 cup Finely ground walnuts
One fourth cup Dried cherries or
cranberries; cleaned,
soaked for 20 minutes in
water, drained and chopped
One fourth cup Raisins
One fourth cup Fresh lime juice
One fourth teaspoon Freshly ground black pepper
1 Lime or 2 Seville oranges;
cut in half

Heat 2 tablespoons oil in a nonstick skillet, and sauté the garlic with
all the herbs. Add cherries or cranberries, raisins, lime juice, and
pepper. Mix well and remove from heat. Preheat oven to 350F.

Lay out the flattened chicken breast cutlets and divide filling among them.
Spread filling as if you're frosting a cake. Fold the chicken cutlets in
half. Lay in a greased baking dish and brush with the last tablespoon of
oil.

Bake uncovered for about 25 to 30 minutes, or until tender and juices run
clear. Baste once or twice with the pan juices.

Arrange cutlets on a serving platter, garnish with cut or sliced up limes or oranges.

Alternate procedure: Place all the stuffing in the center of the baking
dish. Lay unpounded chicken cutlets on top, and bake 30 to 40 minutes or
until done.

Recipe by: Serves 6

Posted to JEWISHFOOD digest Volume 98 #011 by lisamontag@juno.com (Lisa
Montag) on Jan 7, 1998