Category : International Cuisine
Author : maria
Hits : 2587
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Date : 03/12/2002
90g (3oz) unsalted butter 1 clove garlic, crushed 2 shallots, chopped 1 Tbsp parsley, chopped 2 tsp Worchestershire sauce 1/4 tsp black pepper 4 whole chicken breasts, skinned and boned 2 sheets ready rolled puff pastry milk or cream for glazing
Cream the butter, garlic, shallots, parsley, Worchestershire sauce and pepper together and shape into a 28cm (11") oblong. Wrap in foil and freeze until firm. Pound out chicken breasts until very thin with a meat mallet or rolling pin. Cut frozen butter mixture into 4 equal portions. Place 1 portion in the center of each chicken breast and fold chicken over butter so that it is completely encased and makes a roll shape. Cut pastry sheets in half and place a chicken roll on each strip of pastry. Roll up firmly. Place seamside down on a greased baking sheet. Glaze with milk or cream and bake at 230C (450F) for 20-25 minutes or until pastry is golden brown. Serves 4
Chayote Squash
Used like a squash - steamed, baked, stuffed or fried - good-quality chayote will be firm, unblemished and light to medium-green in color. The skin (...)
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