CACTUS PISTACHIO STUFFED CHICKEN BREAST
Source of Recipe
GOODIES CAFE
List of Ingredients
2- 4 oz chicken breasts cut into strips
4 oz 35 % creme
2 slices of white bread cut into cubes with the crusts removed
2 eggs
2 tbsp spanish onion
3/4 tsp kosher salt
1/4 tsp nutmeg
About 15 pistachio nuts,shelled and cleaned
1/8 tsp black pepper
2 cactus petals cut into strips
1 tbsp white wine ( optional)
4- 8 oz chicken breasts
Recipe
In a food processor puree the chicken with the onion and the 35% creme. Add the diced bread and the egg and continue to puree until smooth. Put the mixture into a bowl and stir in the seasonings, the pistachios and cactus and the white wine. Mixture should be firm but smooth. Drop a bit into boiling salted water and taste to adjust the seasoning. Divide mixture into 4. Cut a pocket in 4 skin on 8 oz chicken breasts. Place in an oven proof dish and add about a 1/4 " of salted water or stock and cover with tinfoil. Poach for about 30 minutes at 375 degrees until the breast is firm to the touch. Remove from the poaching liquid and brush lightly with oil. Bake at 375 degrees until golden brown. Meanwhile, take the liquid that the chicken has poached in and thicken with cornstarch. Use as a sauce for the warm chicken. This dish may also be cut into slices and eaten cold.
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