Text 31180, 85 rader
Skriven 2012-11-22 23:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: for the sake of art 593
===============================
-=> Quoting Michael Loo to Dave Drum <=-

 DD> I'd give mice - or a clean rat a whirl.

 ML> Well, I admit I'd eat a rodent of that sort for the sake
 ML> of scientific inquiry

Knowing how good rabbit, hare (OK they are technically ex-rodents),
ground hog, muskrat and beaver taste and having read lots of good
reports on Guinea pig and Nutria I wouldn't hesitate to try a wild
rat from a clean environment (but not a city sewer rat).

They probably taste like chicken. [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Olive-Stuffed Chicken Breasts With Potatoes
Categories: Chicken
  Servings: 4

    500 g  chat potatoes
    1/4 c  olive oil
    1/2 c  pimento-stuffed green
           olives
      1    long red chilli
      2 TB grated parmesan
      4 x  180g chicken breasts
      8 sl prosciutto
    250 g  cherry truss tomatoes
      2 TB balsamic vinegar
    100 g  baby rocket leaves

Preheat oven to 200 C fan-forced. Cut potatoes in half and place on
an oven tray.

Drizzle with 2 teaspoons oil and season with salt and freshly ground
black pepper. Roast until golden and almost tender. Remove and set
aside.

Meanwhile, to make the stuffing mixture, finely chop olives and
place in a bowl.

Cut chilli in half lengthwise. Scoop out seeds and discard, then
finely chop chilli.

Add to olives with parmesan and stir to combine.

Cut a small, lengthwise slit in the side of each chicken breast to
make a pocket, making sure not to cut all the way through, then fill
with stuffing mixture.

Lay 2 prosciutto slices end to end on a work surface, top with 1
stuffed chicken breast, then roll chicken in prosciutto to enclose.
Repeat with remaining chicken and prosciutto.

Heat 2 teaspoons oil in a pan over high heat.

Add wrapped chicken and cook for 2 minutes each side or until
browned.

Add chicken and tomatoes to potatoes on oven tray and roast for a
further 10 minutes or until chicken is cooked through and tomatoes
are blistered.

Whisk vinegar and the remaining 2 tablespoons oil in a bowl. Divide
potatoes, tomatoes and rocket among plates, then drizzle with
dressing.

Thickly slice chicken, then place on top of rocket to serve.

Recipe: Claire Brookman 

From: Tom Mc Rae To: Foodwine
 
MMMMM-------------------------------------------------


YK Jim


... The rats will take over Wall Street & foreclose your twitter accounts.

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