This is one of several recipes for Stuffed Chicken Breasts I made for serving in our restaurant 'Watney's' in Allora, Queensland, Australia, about 20 years ago. I made this again recently and it was even more delicious than I remember !
CHICKEN JERSEY (Stuffed Chicken Breast with Mushroom Sauce)
Serves 22 whole boned Chicken Breasts (skinned) but with the 1st wing bone left.
I used to use a small whole fresh Chicken cut in half.
Use both breasts for this dish.
Use the thighs and legs for 2 Chicken Marylands.
All bones, skin and off cuts were used to make stock or gravy - nothing was wasted.
Ingredients
2 flattened skinned and boned Chicken Breasts as above
4 T's Cashew nuts
4 leaves fresh basil
2 t tomato puree
1 T sweet sherry
Breadcrumbs to coat
Olive oil/butter mix 50/50 to fry
12 button mushrooms
2 Cups Chicken Stock (defatted)
1 T cornflour (from maize NOT wheaten cornflour)
Seasoning to taste
Procedure
CHOP CASHEWS & 4 LEAVES BASIL IN MINI CHOPPER TO FINENESS YOU PREFER.
PUT IN BOWL. + 2 t TOMATO PUREE.
+ 1 T SWEET SHERRY. MIX WELL.
MAKE INTO 2 'SAUSAGES' TO PLACE ONE ON EACH FLATTENED CHICKEN BREAST.
WRAP CHICKEN MEAT AROUND STUFFING USING BREADCRUMBS TO COAT.
FRY IN THE 50/50 OLIVE OIL/BUTTER MIX ABOUT 4 MINS FOR ONE SIDE & 3 MINS FOR OTHER.
for MUSHROOM SAUCE
CUT EACH BUTTON MUSHROOM INTO 6.
SAUTE IN BUTTER AND ADD TO 2 CUPS CHICKEN STOCK THICKENED WITH 1 T CORNFLOUR (not wheaten).
SIMMER COUPLE MINS
TO SERVE POUR SAUCE OVER CHICKEN PORTIONS
T = Tablespoon
t = teaspoon
+ = add
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