| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breast cutlets; pounded to " thickness (chef's tip: Use the bottom of a saucepan!) |
| 3 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; peeled and crushed |
| 1/2 |
c |
Chopped fresh parsley |
| 2 |
tb |
Chopped fresh tarragon |
| 4 |
|
Scallions; chopped |
| 1 |
tb |
Chopped fresh coriander |
| 1/4 |
c |
Chopped fresh mint or 2 tablespoons dried |
| 1 |
c |
Finely ground walnuts |
| 1/4 |
c |
Dried cherries or cranberries; cleaned, soaked for 20 minutes in water, drained and chopped |
| 1/4 |
c |
Raisins |
| 1/4 |
c |
Fresh lime juice |
| 1/4 |
ts |
Freshly ground black pepper |
| 1 |
|
Lime or 2 Seville oranges; cut in half |
INSTRUCTIONS
Heat 2 tablespoons oil in a non-stick skillet, and sauté the garlic with
all the herbs. Add cherries or cranberries, raisins, lime juice, and
pepper. Mix well and remove from heat. Preheat oven to 350F.
Lay out the flattened chicken breast cutlets and divide filling among them.
Spread filling as if you're frosting a cake. Fold the chicken cutlets in
half. Lay in a greased baking dish and brush with the last tablespoon of
oil.
Bake uncovered for about 25 to 30 minutes, or until tender and juices run
clear. Baste once or twice with the pan juices.
Arrange cutlets on a serving platter, garnish with sliced limes or oranges.
Alternate procedure: Place all the stuffing in the center of the baking
dish. Lay unpounded chicken cutlets on top, and bake 30 to 40 minutes or
until done.
Recipe by: Serves 6
Posted to JEWISH-FOOD digest Volume 98 #011 by lisamontag@juno.com (Lisa
Montag) on Jan 7, 1998
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