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Saturday, May 23, 2009
chicken breast stuffed with herbs and sausage and rolled in bacon
6 flattened chiecken breasts
sea salt and pepper
approximately 24 slices of bacon
3 tbsp olive oil
1/8 cup sherry vinegar
ladleful of brown chicken stock
a couple of chunks of butter
Stuffing - Mix all in a bowl
pork sausage meat
handful of skinned pistachio nuts, roughly chopped
1 egg yolk
4 thyme sprigs, leaves stripped and chopped
handful flat parsley, chopped
Flatten the chicken breasts
Take a large piece of foil and lay out bacon on foil
Place chicken on top of bacon
Place two large tablespoons of sausage combo on top and form into a log
Take the foil and roll it up making sure the bacon goes all around the chicken
Roll the ends of the foil tightly
Place Chicken rolls in lightly boiling water for 30 min, turn every 10 min
Let cool for at least an hour in the freezer so that the bacon sticks to the chicken
Unwrap the chicken carefully
Sautee in olive oil on medium heat turning frequently to crisp the bacon and heat the chicken
Remove from pan and drain off most of the bacon fat
Add Marsala wine and sherry vinegar and reduce
when syrupy,turn off heat add butter and swirl to mix
Slice chicken on the diagonal and serve over risotto
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