Tuesday, January 1, 2008

Pechugas de Pollo con Salsa de Nueces (Chicken Breasts with Walnut Sauce)

Service for
4 - 6 people

The more traditional version of this recipe uses a whole roasted chicken, with foie gras placed between the skin and meat. Our version is less fatty, using boneless, skinless chicken breasts stuffed with pate, but it is just a tasty and takes less time to prepare and serve. The sauce is made of ground walnuts, tomatoes, onions and brandy.


  • 4-6 Boneless, Skinless Chicken Breasts
  • 5 oz. Chicken Pate
  • 1/3 cup Raisins
  • 1 Clove Garlic
  • 1/2 cup Walnuts
  • 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
Prepare Chicken and Dish:

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.

Stuff the Breasts and Bake:

Coarsely chop the raisins and mince the garlic.

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