INGREDIENTS

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