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Monday, December 11, 2006

~CanadianSwiss Chicken~

This wonderful recipe was sent to me via email from the lovely Canadianswiss and Orange X.
Sent all the way from Switzerland, it's bound to a wonderful flavor.

Hi Babs
Here's something I tried out lately (now that I am temporarily retired) and
we both LOOOOVED.

For 4 persons you'll need:

4 large chicken breasts (boneless and skinless)
Rectangular pastry dough
8-10 thin slices of dried ham (parma or such)
200 gr. ground hazelnuts
50 gr. soft butter or margarine
250 gr. deep frozen spinach leaves (thawed and drained)
1 small onion
1 small garlic clove (optional)
Italian mixed herbs (dried)
Salt & pepper
1 egg yolk
1 tbsp olive oil
Mix ground hazelnuts, butter, salt, pepper and chilli to taste in a bowl
into a nice, thick paste. Cut a horizontal pouch in the chicken breast and
fill with the hazelnut filling. Pan fry chicken breasts in olive oil on each
side for about 2 minutes and put aside to cool.
Finely chop onions and garlic and add to thawed and drained spinach. Salt
and pepper the spinach - remember that the parma ham is already quite salty!
- and add a pich of nutmeg and Italian herbs.
Cut the dough to size to wrap the chicken breast, lay 2-3 slices of dried
ham over the dough, then spread some spinach mix over the ham and place the
chicken breast in the middle. Wrap the chicken in dough making sure that it
overlaps and is well closed. Using eventual dough leftovers, add thin dough
stripes or forms on top to decorate (optional) and baste with the mix of egg
yolk and olive oil. Place into pre-heated hot air oven at 180°C (or 200°C
electric) for about 25-30 minutes.
Serve with fresh vegetable
Bon appétit!
PS: If you use fresh spinach, you can prepare these in advance and freeze


Blogger Chuck said...

CS - (that's my initials too) you can cook for me anytime, all your recipes sound great, i can't wait until i get a new stove so i can try them, thanks a bunch.

12:12 PM  
Blogger Babsbitchin said...

Chuck, I know, I could deal with some real CanadianSwiss fixings, right?

12:55 PM  

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