Directions Chicken Take 5 oz. piece of chicken breast and place on top of plastic, then place another piece of plastic on top. Pound the chicken with a tenderizing tool. Pound all around the chicken until it is thin, about 1/8 inch. Try not to hit it too hard so you don’t break up the breast. Rub a little butter or, if you prefer, a little garlic butter on the tender- ized breast and add salt and pepper. Place thin piece of ham on the breast, just big enough to cover half the breast. Place 2 or 3 aspara- gus on the ham. Take 2 1⁄2 oz. of shredded mozzarella cheese in your hand and squeeze firmly into a tube shape, place the cheese on top of the asparagus. Take the end flaps of the chicken and fold on top of asparagus and roll. Squeeze firmly to seal chicken with the stuffed items. Dredge in flour and squeeze, and repeat to seal . Shape chicken into a flat rectangular shape. In a skillet with some oil cook chicken on medium heat until golden on both sides and remove from skillet.
SAUCE
In a separate skillet put 1 tablespoon of butter, add the sliced mushrooms, and lightly sauté. Add 4 oz. of cream, follow with black pepper and 3⁄4 teaspoon of chicken base to give cream flavor, salt if needed. Place chicken into the skillet and bake for 6 to 8 minutes at 350 degrees. Chicken should be soft when you press on it, some cheese might start oozing out. Remove from oven, place chicken on plate and pour the mushroom cream sauce on top. If sauce is still to liquid when you take it from the oven, remove chicken put skillet on burner and cook until cream thick- ens. If sauce has reduced to much in the oven, place skillet on burner, add a touch of cream and stir until you get the right texture.
Buon appetito
www.bounder.ca
BOUNDER MAGAZINE 29
EYE OUT FOR MOTORCYCLES
KEEP AN
Area Riders (SOAR)
www.ottawasoar.com
Society of Ottawa
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68