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Breast of Chicken Wrapped in Bacon

(with Potato stuffing and Whiskey Sauce)

4 Large Chicken Breasts skinned and boned
12 Rashers of Streaky Bacon -stretched with a knife.

4 Med Potatoes
2 oz. Butter
1 tbs Milk
2 streaky Rashers finely diced.
2 Scallions
2 sprigs Thyme
1 eating apple

1 oz.. Butter
1 Leek
2 sticks Celery
1 glass red wine
1 cup Chicken Stock
1 glass Whiskey.

Boil or steam the potatoes until cooked through.
Chop the rashers finely and cook until crisp.
Reduce the heat add the butter.
And the scallions finely chopped.
Cook until softened.
Peel and finely chop the apple and toss with the scallion.
Crush the potato with a fork, then mix with the onion, bacon and apple and the cooking juices.
Leave this mixture cool a little.
Carefully open up the chicken breasts without cutting through.
Fill with the stuffing and reshape.
Wrap with the stretched rashers.
Cook these at 200C. 400F. Gas 6 for 20 to 25 mts.

For the sauce trim and wash the leek and celery and chop finely.
Fry these in the butter until they colour.
Add the wine and the stock and boil briskly until the liquid reduces by a half.
Liquidize together or push through a sieve.
Reheat with the whiskey.
To serve put a pool of sauce on each plate.
Carve the chicken and put on top.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef