Baked Stuffed Chicken Breasts With Cucumber

If sin is not our core problem, the gospel itself – the thing of first importance – is marginalized. The good news that Jesus proclaimed and offered is that there is forgiveness of sins, not through our own attempts to please God but by placing our confidence in Jesus Himself, in His death and resurrection. If sin is not our primary problem, then the gospel of Jesus is no longer the most important event in all of human history.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Frances	4	Servings

INGREDIENTS

4		Free range organic chicken
		breasts off
		the bone
2		Cucumbers
1	T	Salt
1	oz	Unsalted butter
4	T	Dry white wine or chicken
		stock
		Salt and pepper
1	T	Fresh dill plus more to
		garnish
2		Free range organic chicken
		livers
4		Free range chicken fillets
1	oz	Parsley, blanched briefly in
		1 to 2
		boiling water
3	T	Double cream, clotted cream
		or
		creme fraiche
		Salt and pepper
		Nutmeg

INSTRUCTIONS

Remove the skin and any fat from the chicken breasts and make a  pocket
in them with a sharp knife. Shave the skin off the cucumber in  thin
strips and cut in half lengthways. Scoop out and discard the  seeds,
and slice the cucumber as thinly as possible.  Put the cucumber in a
colander, sprinkle with salt and mix with your  hands to get all the
cucumber salty. Leave to drain over a bowl for  an hour or so, before
rinsing thoroughly and drying in a clean tea  towel.  Meanwhile,
prepare the stuffing. Discard the skin and sinew from the  fillets.
Trim the liver of any threads and green parts tainted by the  gall
bladder.  Roughly chop the liver and fillet and blend in a food
processor until  smooth, together with the blanched parsley, cream and
seasoning.  Spoon the mixture into the chicken breasts and secure with
cocktail  sticks.  Fry the chicken breasts in half the butter on both
sides, cover  partially and cook until the juices run clear. Place the
chicken on a  warm serving dish. Add the wine or stock to the pan
juices, season  lightly, scrape up any residues and add the dill. Cook
for a minute  or two and pour over the chicken.  Fry the cucumber
quickly in the remaining butter until wilted and  bright green. Arrange
it around the chicken and serve.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1107 Calories From Fat: 570 Total Fat: 63.4g Cholesterol: 293.2mg Sodium: 2267.1mg Potassium: 592.4mg Carbohydrates: 39g Fiber: <1g Sugar: <1g Protein: 90.7g