Chicken Breasts Stuffed With Prawns And Ginger

This love of God is clearly the source or cause of the atoning work of Christ. God does not love men because Christ died for them, Christ died for them because God loved them. The death of the Savior is not to be conceived as restoring in people something on the basis of which we might then win God's love. The sacrifice of Christ does not procure God's affection, as if it were necessary, through His sufferings, to extract love from an otherwise stern, unwilling, reluctant Deity. On the contrary, God's love constrains to the death of Christ and is supremely manifested therein.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats		Chefs, Surprise	1	Servings

INGREDIENTS

4		Corn-fed chicken breasts
12		Uncooked prawns, shelled
80	g	Carrot, finely shredded
80	g	Leek, finely shredded
1	T	Ginger root, shredded
2	T	Redcurrant jelly
20		Brown chicken stock
500	g	Spinach
2		Artichokes
4		Raspberry vinegar
		Butter and clarified butter
		Salt, pepper and nutmeg

INSTRUCTIONS

Remove the fillet from each breast and set aside. Make a long  incision
in the breast to form a pocket and add salt to the inside.  Sweat the
ginger in the butter and redcurrant jelly, add the carrot  and leek,
season and set aside to cool. When cool, divide into four  and use to
line the inside of each chicken breast. Arrange three  prawn tails on
top of the mixture and close up the pocket. Carefully  beat the chicken
fillets and cover each breast with a beaten fillet.  Roll each breast
in cling film and put in the fridge for 1 hour.  Pre-heat the oven to
200C/400F/gas6. In an ovenproof dish, pan fry the  breasts in clarified
butter for about a minute to seal, then place  the pan in the oven for
8 minutes or until the juices run clear when  tested with a skewer.
Remove the chicken from the pan and keep warm.  Drain off any fat from
the pan and add the ginger trimmings. Deglaze  with raspberry vinegar,
add the chicken stock and reduce to a third.  Whisk in a little butter
and pass through a fine sieve.  Carefully remove the stalk from the
artichoke by breaking it off  intact. Working around the artichoke with
a sharp knife, remove the  leaves. Take a slice from the top and bottom
to leave a cylinder.  Using a smaller knife, trim the corners from top
and bottom, leaving  a smooth-sided disk or lozenge shape. Using a
spoon, remove the woody  centre of the artichoke and discard, and rub
half a lemon over all  the cut sides to prevent discolouration. Slice
artichoke into 1/4"  slices and place in a bowl of water and lemon
juice until ready to  use. Melt some butter in a pan and toss the
artichoke until al dente.  Season with salt and pepper.  Remove stalks
from the spinach and wash thoroughly. Melt a little  butter in a
separate pan, add prepared spinach and fry gently until  wilted.
Season with salt and nutmeg. Remove and press lightly into circular
metal scone cutters.  Slice the chicken and arrange as a fan on the
plate. Arrange the  artichoke and spinach alongside, carefully removing
scone cutters.  Pour the sauce over and serve.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“To ignore our Creator is the height of selfishness”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 256 Calories From Fat: 40 Total Fat: 4.8g Cholesterol: 0mg Sodium: 1682mg Potassium: 1934.9mg Carbohydrates: 44.1g Fiber: 22.3g Sugar: 9.6g Protein: 22.1g