Stuffed Chicken Breasts

Ingredients

• 3 whole chicken breasts, boned, skinned and halved (see note (1))
• 6 thin slices of ham
• 60ml (¼ cup) freshly grated Parmesan cheese
• 190 ml (¾ cup) chopped parsley
• 125 ml (½ cup) blanched, slivered almonds
• 38 ml (3 tbsp.) margarine or butter
• 125 ml (½ cup) dry white wine, preferably vermouth
• 25 ml (2 tbsp.) brandy of choice
• 60 ml (¼ cup) chicken broth
• A pinch of salt to taste
• Freshly ground black pepper to taste

How to prepare

1. On the thickest side of the chicken breast, cut a pocket. It need not be very big, but try not to have any tears or holes in it
2. Line each pocket with a slice of ham. Mix the cheese, parsley and almonds and stuff each pocket with some of the mixture. Secure the pockets with toothpicks. 
3. Heat margarine or butter in a large saucepan. Sauté the chicken breasts, about 5 minutes per side, starting with pocket side down. Cook each chicken slowly so as little stuffing as possible comes out. 
4. Turn carefully. Add the white wine and brandy
5. To serve, cover saucepan and bring liquid to the boil, and simmer gently for 10 minutes. Remove chicken breasts and place on warm platter. Add broth to saucepan. Stir and heat through. Season with salt and pepper. Pour liquid from saucepan over chicken breasts.
6. This is a unique idea for dinner and is suitable for a king – therefore the family or friends will enjoy it tremendously.

Note (1): How to debone chicken breast

• Place the chicken breast, with the skin side up, on a cutting board.
• Crack down sharply with the bottom part of the hand to snap the breastbone.
• At this point in time the skin must be removed
• Cut out the wishbone, and continue cutting and scraping the meat from the breastbone until it is free.
• Now turn the chicken breast so that the bone side is facing upward and scrape the meat from the ribs and cut off the ribs.
• Strip the tendon from the centre of each chicken breast and make sure to remove it cleanly. 
• Finally, trim the meat.

Crispy Fried Chicken

Ingredients

·         1 cup cake flour

·         ½ tsp. paprika

·         2½ tsp. dried mixed herbs

·         ¼ tsp. nutmeg

·         1½ tsp. salt

·         ½ tsp. ground black pepper

·         1 tsp. baking powder

·         ½ cup dried bread crumbs

·         1 chicken cut up into various pieces

·         ½ cup milk

·         Cooking oil for deep frying. This is optional as the chicken pieces can also be baked.

Preparation

1.       Mix all the dry ingredients together: flour, baking powder, paprika, herbs, nutmeg, salt and pepper and bread crumbs.

2.       Soak or dip chicken pieces in milk and then take out of the milk and then dip or coat them in the dry mixture.

3.       Set each piece aside and when finished, recoat by doing a second dip (not soak this time) in the milk and then into the mixture.

4.       Gently dip batter coated chicken into the hot oil until golden brown and drain on paper towel or wire rack.

5.       If you prefer not to deep fry, you can place the chicken on a wire rack within a roasting pan and bake for 20-25 minutes or until ready at 180⁰C (350⁰F) turning each piece after 10 minutes.

Serve immediately.

The Freelancer