* A spiced wine, which see, or sub red wine that has had a pinch each
orange peel, cinnamon, cardamom, cloves and anise steeped in it.
Pre-heat oven to 400. Place the skinned breasts in a casserole. Lay 2 half
strips of bacon over each breast. Sprinkle the seasonings over the birds
and then the onions and mushrooms. Pour the mushroom juice, wine and a
little stock over all and cover the casserole. Bake for 20 minutes. Reduce
the oven temperature to 300 and bake for a further 55 minutes.
This dish tastes even better if it is allowed to cool slowly with the
breasts marinading in the stock and re-heated the next day for serving.
Alternatively the cold cooked breasts can be boned; the stock thickened
with cornstarch or flour and the breast medallions heated briefly in the
simmering gravy and served on toast.
An original recipe by Jim Weller. Submitted By COOK4U@VIVANET.COM On THU, 7
DEC 1995 114906 GMT
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
A Message from our Provider:
“Jesus: there is no substitute”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!