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Gresham Machen

Queen Victoria Chicken Breasts

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Jewish Poultry 8 Servings

INGREDIENTS

1 1/2 lb Ground veal
1/4 lb Mushrooms; sauteed
2 lg Eggs; beaten
1/2 tb Onion powder (up to)
2 tb Seasoned breadcrumbs
8 Chicken cutlets
1 pk Puff pastry dough squares
1 cn (17-oz) dark sweet pitted cherries
1 tb Cornstarch
1 tb Cold water (up to)
2 tb Sugar (up to)
2 tb Brandy or rum (optional)

INSTRUCTIONS

FILLING
CHICKEN
CHERRY JUBILEE SAUCE
From: "Barbara S. Wand" <bwand@ccs.neu.edu>
Date: Tue, 23 Jul 1996 21:59:52 -0400
from:  Kosher Cookery:  Classic and Contemporary by Frances R. AvRutick
To prepare filling, combine the ground veal with the sauteed mushrooms. Add
the beaten eggs and season with the onion powder.  Stir in the bread
crumbs. Mix well.
Preheat the oven to 400 degrees F.  Lightly grease a 10 x 15 x 1 inch
baking pan; set aside. Pound each chicken cutlet to flatten slightly. Spoon
an eighth of the filing across the center of each cutlet. Roll up. Roll out
each puff pastry square to accommodate the chicken roll.  Place the chicken
roll seam side down on the pastry.  Roll the pastry around the chicken.
Fold up the pastry edges and seal.  Arrange the rolls seam side down on the
prepared baking pan.  Place in the preheated oven and bake for 10 minutes.
Lower the heat to 325 degrees F. and continue baking for an additional 45
to 50 minutes, until golden brown. Serve with Cherry Jubilee Sauce.
Cherry Jubilee Sauce: (makes about 2 cups) Into a 1 cup measure, drain the
syrup from the cherries.  Add water, if necessary to make one cup of
liquid.
In a small saucepan, dissolve the cornstarch in the tablespoon of water.
Add the sugar and blend in the syrup.  Stir until smooth.  Cook over low
heat, stirring constantly until the mixture thickens and bubbles, about 1
minute. Stir in the cherries and optional liquor.
JEWISH-FOOD digest 275
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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