12 whole chicken breast (8 to 10 oz. each), skinned & split
Green peppercorn & spinach stuffing
3/4 lb. (3 sticks) unsalted butter, melted
12 tbsp. (1 1/2 sticks) cold butter
Pink Madeira sauce

STUFFING:

6 c. chopped spinach (about 1 lb., 8 oz.)
3 c. shredded Swiss cheese (about 3/4 lb.)
1 1/2 c. ricotta cheese
1 lg. onion, finely chopped (about 1 c.)
6 hard boiled eggs, coarsely chopped
2 lg. cloves garlic, crushed
2 heaping tbsp. green peppercorns, finely crushed in blender or food processor
2 tsp. salt

Pound chicken breast very thin. Sprinkle with salt and pepper. Make stuffing in large bowl, mix all ingredients together until thoroughly mixed and crushed peppercorns are well distributed. Spread 1/3 cup stuffing over each breast. Beginning at one end, roll up once, fold in sides and roll as for jelly roll. Place on baking sheet seam side down, at least 1 inch apart. Brush top with butter and cover with foil. Bake at 400 degrees for 30 minutes or until done to the touch.

PINK MADEIRA SAUCE:

6 tbsp. butter
6 tbsp. all-purpose flour
6 tbsp. dry Madeira wine
3 c. chicken broth
1 tbsp. tomato paste
1 c. sour cream
1 c. chopped chives or green onion tops
1 tsp. salt or to taste
White pepper to taste

In medium saucepan, melt butter. Add flour and cook, stirring until mixture is golden. Remove from heat and whisk in Madeira and chicken broth. Return to heat and cook, stirring until mixture boils and thickens. In a small bowl mix tomato paste and sour cream. Add a little of the hot sauce to the bowl, mix thoroughly and return to saucepan. Stir in chopped chives or green onions, salt and pepper. Place wax paper on top if not serving immediately. May be held for several hours, sauce will thicken as it sits. Place a chicken breast on a plate and pour the sauce over it.

This is such a wonderful dish for company. I freeze the chicken breast, bring them to room temperature before baking, and with this delicious sauce it makes quite an impression.