| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Chinese, Chicken, Pork |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground ham |
| 1/2 |
|
Stalk of celery finely diced |
| 1/2 |
|
Head of cabbage finely diced |
| 2 |
|
Finely diced onions |
| 6 |
|
Egg |
| 1/2 |
c |
Bread crumbs |
| 6 |
|
To 8 fresh oysters |
| 1/2 |
lb |
Pork sausage |
| 1/4 |
c |
Soy sauce or to taste |
| 6 |
|
Whole boneless skinless breasts of chicken butterflied |
|
|
Paprika |
|
|
Dried parsley |
|
|
Radish or olive slices for garnish |
INSTRUCTIONS
Combine ham, celery, cabbage, mushrooms, onions, eggs, bread crumbs,
oysters, sausage and soy sauce in large bowl. Divide the mixture in six
equal parts and mound each part evenly on each butterflied chicken breast.
Sprinkle paprika on top. Add dried parsley and bake at 350 degrees until
brown - 1 1/2 to 2 hours - or until juices run clear when center is poked
with a fork. Garnish with radish slices or olive slices for a colorful
butterfly look. Cut in half to serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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