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Рецепт Queen Victoria Chicken Breasts
by Global Cookbook

Queen Victoria Chicken Breasts
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  Порций: 8

Ингредиенты

  • 1 1/2 lb Grnd veal
  • 1/4 lb Mushrooms, sauteed
  • 2 lrg Large eggs, beaten
  • 1/2 Tbsp. Onion pwdr
  • 1 x -(up to)
  • 2 Tbsp. Seasoned breadcrumbs
  • 8 x Chicken cutlets
  • 1 pkt Puff pastry dough squares
  • 1 can (17-ounce) dark sweet pitted cherries
  • 1 Tbsp. Cornstarch
  • 1 Tbsp. Cool water
  • 1 x -(up to)
  • 2 Tbsp. Sugar
  • 1 x -(up to)
  • 2 Tbsp. Brandy or possibly rum (optional)

Инструкции

  1. To prepare filling, combine the grnd veal with the sauteed mushrooms. Add in the beaten Large eggs and season with the onion pwdr. Stir in the bread crumbs. Mix well.
  2. Preheat the oven to 400 degrees F. Lightly grease a 10 x 15 x 1 inch baking pan; set aside. Lb. 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.
  3. 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 min.
  4. Lower the heat to 325 degrees F. and continue baking for an additional 45 to 50 min, till golden. Serve with Cherry Jubilee Sauce.
  5. Cherry Jubilee Sauce: (makes about 2 c.) Into a 1 c. measure, drain the syrup from the cherries. Add in water, if necessary to make one c. of liquid.
  6. In a small saucepan, dissolve the cornstarch in the Tbsp. of water.
  7. Add in the sugar and blend in the syrup. Stir till smooth. Cook over low heat, stirring constantly till the mix thickens and bubbles, about 1 minute. Stir in the cherries and optional liquor.