Chicken, Artichoke, & Pistachio Paupiettes

Recipe from Jim McCann and Jeanne Benedict's book Celebrations.

A lovely presentation, these chicken breasts are stuffed with a blend of exotic ingredients that are sure to tantalize your palate.

Ingredients

• 4 boneless, skinless half chicken breasts, fat trimmed
• 2 tablespoons olive oil
• 1 canned (marinated in water) artichoke hearts, finely chopped
• 1 clove garlic, minced
• 1/2 cup fresh grated Parmesan
• 1 Cup cooked instant couscous, unseasoned
• 1/2 Cup ground pistachio nuts
• 1 Tablespoon fresh lemon juice
• 1/2 Teaspoon salt
• 1/2 Teaspoon pepper
• Citrus & Yellow Tomato Coulis
• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 1/3 Cup minced leek, white part only
• 1/4 Cup brandy
• 1 Cup chicken broth
• 3 cups yellow baby tomatoes, coarsely chopped
• 1/4 Cup fresh orange juice
• 1 Tablespoon fresh lemon juice
• Pinch of salt and white pepper

Directions

• Preheat oven to 350 degrees. Grease baking sheet with 1 tablespoon olive oil.
• Pound chicken breast with a kitchen mallet to 1/4-inch thickness. Rub remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper on chicken breasts. Mix together artichoke, garlic, Parmesan, couscous, pistachios, lemon juice, and remaining 1/4 teaspoons salt and pepper until combined. Mound 1/2 cup artichoke mixture along center on underside of chicken breast. Wrap breast around mixture by pulling edges from long sides of breast up over mixture. Overlap edges of breast on top of mixture and insert a wooden pick to secure edges closed. Place chicken, wooden pick side down, on prepared baking sheet. Cook for 40 minutes until chicken center is no longer pink.
• Meanwhile, make Citrus & Yellow Tomato Coulis. Heat butter and oil in a skillet over medium-high heat. Add leek and cook until tender, about 3 - 5 minutes. Turn heat to high and add brandy. Cook until liquid is reduced by half, about 1 minute. Add chicken broth, tomatoes, orange juice, lemon juice and stir to combine. Reduce the heat to low and simmer, uncovered, for 30 minutes. Remove from heat and pour mixture into a food processor. Process until smooth. Pour mixture through a sieve into a medium bowl and stir in salt and pepper. Makes about 2 cups.
• Remove from chicken from oven and take out wooden picks. Slice each breast on the diagonal and arrange on platter or individual plates. Drizzle Citrus & Yellow Tomato Coulis over top and serve hot.

  Makes 2 to 4 servings