11/09/05

ALWAYS A FIRM FAMILY FAVOURITE : NEVER FAILS!!

                                             By JAYNE RICH (SHROPSHIRE)

STUFFED CHICKEN BREASTS

 4 BONELESS, SKINLESS CHICKEN BREASTS 

125 g MUSHROOMS FINELY CHOPPED

125 g GRUYERE CHEESE

125 g THIN SMOKED HAM

25 g  BUTTER

2 TABLESPOONS FLOUR

1 BEATEN EGG

BREADCRUMBS

SEASONING

½ TEASPOON GARLIC PASTE

A FEW CHOPPED CHIVES

 1)      USING A SHARP KNIFE AND STARTING AT THE THICK SIDE, CUT A DEEP HORIZONTAL POCKET IN EACH CHICKEN BREAST

 2)      PLACE HAM, MUSHROOMS, CHEESE ,GARLIC PASTE AND CHOPPED CHIVES IN A MIXING BOWL ADD SEASONING , AND MIX TOGETHER WITH A LITTLE CREAM.

 3)      FILL THE CHICKEN BREASTS AND SECURE WITH COCKTAIL STICKS. NEXT COAT  IN  FLOUR , BEATEN EGG AND BREADCRUMBS.

 4)      HEAT THE BUTTER IN A FRYING PAN AND GENTLY FRY THE CHICKEN BREASTS TO SEAL THEM. NEXT PLACE THE BREASTS ON A BAKING SHEET AND COOK IN THE OVEN .

 SEAL FOR 2-3 MINUTES

COOK IN OVEN 30-40 MINUTES  200 0C MARK 6