St. Dominic's chicken escaloupes
List of Ingredients
Marinating Mix:
1 cup cola drink
1/2 cup tomato catsup
1/4 cup soy sauce
3 tablespoons brown sugar
4 bay leaves (laurel), crushed
1/2 teaspoon salt
1 teaspoon ground white pepper
Sauce:
1/2 can cream of mushroom soup, diluted in
1 cup evaporated milk
1/4 teaspoon sage
1/4 teaspoon cumin
Drippings from baked chicken
Recipe
1. Combine the marinating mix ingredients in a bowl. Adjust taste (sweetness, sourness, saltiness) as desired. Flatten chicken thighs with a cleaver or knife until slightly thin. Marinate chicken in mixture for two hours. For better results, prick chicken pieces with fork so they absorb more of the marinating mix.
2. Slit chicken thighs and insert a slice of cream cheese. Roll a bacon rasher around each chicken thigh and tie with a pandan leaf. Secure with a toothpick so chicken won't burst open. Place chicken in an oven-proof dish and bake at 180 C for 25 to 35 minutes or until golden brown. Remove the toothpick and the pandan leaf and arrange in a dish. Reserve the drippings.
3. In a small pan combine all sauce ingredients including the drippings and simmer over low heat, stirring constantly to prevent sticking. When mixture has thickened, pour over the baked chicken and serve.
Per serving: 484.5 Calories; 31.6 g. fat; 25.2 g. pro.; 25.5 g. car.; 129 mg. chol.; 2179 mg.
|
|
member logon
