INGREDIENTS

INSTRUCTIONS

From: Ruth Heiges <heiges@post.tau.ac.il>
Date: Fri, 2 Aug 1996 20:03:33 +0300 (IDT)
A Franco-Russian dish
The following are from today's (August 2, 1996) edition of the Jerusalem
POST. This food writer, Daniel Rogov, is known for printing a lot of
non-kosher recipes (to the dismay of a lot of JP readers), so I will spare
you the French recipe (which uses goat cheese!). In all cases, I've changed
butter to margarine and converted the metric measures to English
approximations. These can be good anytime, but I'm thinking ahead to Rosh
Hashana.
The writer notes: "Despite their drawbacks, even mass-produced chickens can
be made tasty, and there is no better way to prepare a chicken than by
stuffing it with ingredients that complement and highlight the natural
flavor of the meat. Italians are particularly fond of stuffing their
chickens with rice and celery; the French use celery and onions; Egyptians,
Syrians and Jordanians rely heavily on the use of nuts ..."
In a small bowl, mash the margarine together with the lemon juice, lemon
rind, parsley, tarragon, chives and a generous amount of salt and pepper.
Shape into a square cake and place on a sheet of waxed paper. Cover and
refrigerate until firm.
With the tip of a sharp knife, cut a slit in the thick edge of each breast
to make a pocket (taking care not to cut through the opposite side of the
breast). Cut the chilled margarine into 4 sticks and insert one stick into
each pocket. With the fingers, press the edges of the pockets together,
making sure that no margarine is visible.
Mix the flour with 1/2 tsp each of salt and pepper, or to taste, and
distribute the mixture on a flat plate.
In a shallow bowl, beat the eggs together with the vegetable oil and 2 Tbsp
of water.
Lay the bread crumbs on a separate plate.
Dredge each chicken breast in the seasoned flour, then dip in the beaten
egg, making sure the chicken is well coated. Then dredge each breast in the
bread crumbs, coating well.
Cover the coated chicken pieces and chill for 4 - 6 hours.
Heat the oil to 180 C/350 F and fry the breasts, one or two at a time
(depending on the size of the skillet), until golden brown (about 5
minutes). Drain on absorbent toweling and serve immediately.
Daniel Rogov, Jerusalem POST Magazine, August 2, 1996
JEWISH-FOOD digest 295
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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