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Schenck Stuffed Chicken Bordelaise

Finalist

10 White Castle hamburgers
4 boneless chicken breast halves with skin
1 cup freshly chopped spinach
1 1/2 cup shredded mozzarella cheese
1/4 cup paprika
1/4 cup garlic
2 tbsp. of butter
2 tbsp. of lemon juice
|2 tbsp.
of chopped shallots
3/4 cup Bordeaux
1 packet brown gravy mix
1 large minced onion
5 chopped carrots
2 chopped celery stalks
1 tbsp. of bay leaves
2 tbsp. minced parsley
1/2 tbsp. of thyme
1 egg yolk
Salt, pepper, cayenne to taste

Take apart 10 White CastleĀ® hamburgers, crumbling the hamburger, onions, and pickles in a large mixing bowl and set the buns aside on a cooking sheet. Add the mozzarella, spinach and garlic. Mix lightly in the bowl until well blended. Add salt and pepper to taste.
Preheat oven to 200 degrees. Place buns on a cookie sheet 15 1/2 × 12 inches white side up, brush with butter (margarine may be substituted), and place in oven. Bake for 10 minutes or until the buns are dry and slightly toasted. Cool buns for 5 minutes. Crumble buns in a large bowl. Add 1/4-cup paprika and 1/4 cup garlic to crumbs. Set breading aside.
Preheat oven to 375 degrees. Grease square pan 9 × 9 × 2 inches with shortening. Separate skin from flesh of chicken. Stuff 2 tbsp. of meat mix into chicken breast. Brush each chicken breast with egg yolk on both sides and place stuffed side up into breading mix bowl. Coat chicken breast with breading well and place into greased pan. Bake uncovered for 45 to 55 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut.
In a 2-quart sauce pan, make brown gravy mix according to directions on package. Lower gravy to a simmer and add carrots, onion, celery, bay leaves, and thyme. You may wish to add a clove of garlic to taste. Let simmer for ten minutes, take off burner and cover.
In a saucepan, melt 2 tbsp. of butter. Add minced shallots and cook until they are transparent. Then add 3/4-cup Bordeaux and simmer until reduced by one half. Add 1 1/2 cups of the brown gravy mix, 2 tbsp. lemon juice, and 2 tbsp. minced parsley. Add salt, pepper, and cayenne pepper to taste. Heat thoroughly. Drizzle 1 to 2 tbsp. of sauce over chicken breasts and serve.

Submitted by Marrita Schenck of St. Louis, MO

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