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.

Chicken and Chile Soup

Serves 4

Preparation time: 15 minutes

Cooking time: 35 minutes

Ingredients

• 2 tablespoons butter

• 1 tablespoon olive oil

• 2 red chilies, seeded and finely chopped

• 2 rashers bacon, diced

• 1 onion, peeled and finely chopped

• 1 garlic clove, peeled and crushed

• 2 skinless, boneless chicken breast portions, thinly sliced

• 1 teaspoon chopped fresh thyme

• 1 potato, peeled and diced

• 1 cup corn, canned

• 5 cups chicken stock

• ⅔-cup heavy cream

Method

1. Heat the butter and oil in a large pan. Cook the chilies, bacon, onion and garlic over medium heat for about 5 minutes until soft. Add the chicken and cook until just colored.

2. Add the thyme, potato, corn and stock and simmer, covered for about 20 minutes.

3. Season to taste, then pour into warm serving bowls and top with a swirl of cream. 

Danie de Villiers