Boneless Breast Of Chicken With Mock Chestnut Dressing Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
BONELESS BREAST OF CHICKEN,
WITH MOCK CHESTNUT DRESSING,
============================,
An elegant dish. Serve it on,
That special occasion. One,
The popular items on our,
Bill of fare when we were,
In the catering business,
In Chicago. Whole bran,
Gives this recipe a,
Chestnut flavor.,
It can be made in the oven,
Or on top of the stove.,
Directions:
6 ea Chicken Breasts 2 ea Garlic Cloves; crushed 1/4 ts Pepper pn
Salt 6 ea Green or Red Pepper rings, for garnish 6 ea Mushroom caps,
for garnish
TOP-OF-THE-STOVE METHOD:
1 lg Onion; diced 1 ea Bay Leaf 1 sm Green Pepper; diced 4 tb Oil 2/3
c Water 2 ts Chicken Soup Powder 2 Bouillon Cubes 2 tb Flour, for
thickening
STUFFING:
1 3/4 c Bread Crumbs 1 c Onions; diced 1 ea Carrot; grated 2 ea
Celery Stalks; diced 1/8 ts Pepper 1/8 ts Salt 2 tb Margarine 1/4 c
Whole Bran 1/2 c Peas; fresh or frozen
Flatten chicken breasts with a mallet or your palm. Rub with garlic,
pepper and salt. Let stand to absorb flavors while preparing
stuffing. Combine all stuffing ingredients. Place 2 heaped
tablespoons of stuffing in the center of each chicken breast. Wrap
chicken around stuffing and shape into an oval.
TOP-OF-THE-STOVE METHOD:
In a Dutch oven, or skillet with a cover, saute onion, bay leaf and
green pepper in oil untilonion is tender. Add stuffed breasts, seam
side down, and cook uncovered over medium heat for 15 minutes. Add
water and soup powder or bouillon cubes. Cover and simmer for about
15 more minutes. Thicken gravy by disolving flour in cold water and
stirring into pan until thickened and smooth. Baste breasts 2-3
times. Place a pepper ring and a mushroom cap on top of each breast.
Cover and cook over low heat for an additional 15 minutes.
OVEN METHOD:
Roast stuffed breasts, seam side down, uncovered in a preheated 375F
oven for 20 minutes. Top each breast with a pepper ring and a
mushroom cap, and continue roasting for 20-30 minutes. Baste
occasionally.
Serves 6.
From: Classic Kosher Cooking by Sara Finkel Transcribed By: S.
Lefkowitz From: Sam Lefkowitz Date: 06-08-95 (164)
Fido: Home Co
Source from luhu.jp
Salt 6 ea Green or Red Pepper rings, for garnish 6 ea Mushroom caps,
for garnish
TOP-OF-THE-STOVE METHOD:
1 lg Onion; diced 1 ea Bay Leaf 1 sm Green Pepper; diced 4 tb Oil 2/3
c Water 2 ts Chicken Soup Powder
thickening
STUFFING:
1 3/4 c Bread Crumbs 1 c Onions; diced 1 ea Carrot; grated 2 ea
Celery Stalks; diced 1/8 ts Pepper 1/8 ts Salt 2 tb Margarine 1/4 c
Whole Bran 1/2 c Peas; fresh or frozen
Flatten chicken breasts with a mallet or your palm. Rub with garlic,
pepper and salt. Let stand to absorb flavors while preparing
stuffing. Combine all stuffing ingredients. Place 2 heaped
tablespoons of stuffing in the center of each chicken breast. Wrap
chicken around stuffing and shape into an oval.
TOP-OF-THE-STOVE METHOD:
In a Dutch oven, or skillet with a cover, saute onion, bay leaf and
green pepper in oil untilonion is tender. Add stuffed breasts, seam
side down, and cook uncovered over medium heat for 15 minutes. Add
water and soup powder or bouillon cubes. Cover and simmer for about
15 more minutes. Thicken gravy by disolving flour in cold water and
stirring into pan until thickened and smooth. Baste breasts 2-3
times. Place a pepper ring and a mushroom cap on top of each breast.
Cover and cook over low heat for an additional 15 minutes.
OVEN METHOD:
Roast stuffed breasts, seam side down, uncovered in a preheated 375F
oven for 20 minutes. Top each breast with a pepper ring and a
mushroom cap, and continue roasting for 20-30 minutes. Baste
occasionally.
Serves 6.
From: Classic Kosher Cooking by Sara Finkel Transcribed By: S.
Lefkowitz From: Sam Lefkowitz Date: 06-08-95 (164)
Fido: Home Co
Source from luhu.jp