Chicken Breasts Stuffed With Redclaw

chicken breasts

Ideas for stuffing:

1. Basil, diced redclaw, cream, salt, pepper.

2. Diced capsicum, bacon, mushrooms, spring onions, redclaw – all lightly sweated in garlic butter then bound with cream and dash of lemon juice.

• Slit chicken breast and open up flat.

• Place generous amount of filling on chicken breast and roll up into a cylinder.

• Oil aluminium foil.

• Roll cylinder up in the foil and twist both ends.

• Refrigerate.

• Cook 15 -20 minutes in moderately hot oven.

• To serve: Cut each roll into slices and serve with sauce of choice, garnished with wedges of lemon and sprigs of basil or parsley.

Sauce:

Either:

Pkt Lawry’s Hollandaise sauce

Finely diced:

Capsicum, shallots, mushrooms, bacon (about 3 tbsp. of each)

About 10 redclaw (or what you can spare) finely diced

2 heaped tbsp. margarine

3 boiled eggs

3 dessert spoon Grated parmesan

Squeeze lemon juice

1 cup milk

• Melt margarine in small saucepan and gently sweat capsicum, shallots, mushroom and bacon.

• Add the sauce powder and cup of milk.

• Add redclaw, chopped eggs, parmesan and squeeze of lemon juice.

• Heat gently. (Cream may be added if desired).

Or:

About 200gr mushrooms thinly sliced

4 shallots  

1/3 cup brandy

1/3 cup chicken stock

1/3 cup thickened cream

About 10 redclaw finely chopped

Squeeze lemon juice

Salt and pepper to taste

1 tsp. minced garlic

• Sweat mushrooms, garlic and shallots in butter.

• Stir in brandy, stock and cream.

• Bring to boil and simmer uncovered until the sauce begins to thicken.

• Add redclaw, lemon juice and seasoning.