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Hungarian Fruity Chicken Breasts<br />
serves 6, takes 60 minutes<br />
6 whole chicken breasts, boned<br />
300 g butter<br />
1 cup diced apple<br />
1/2 cup coarsely chopped nuts<br />
1/2 cup golden raisins<br />
1 cup crushed pineapple<br />
1 cup soft bread crumbs<br />
toasted<br />
1 tsp salt<br />
1 tsp cinnamon<br />
1/2 tsp nutmeg<br />
¼ tsp ginger<br />
¼ tsp ground cloves<br />
2 apricot, sliced<br />
2 cup kiwi, sliced<br />
FOR FILLING melt 150 g butter in a pan; sauté diced apple and<br />
chopped nuts 10 minutes. Remove from heat. Add raisins, 1/2<br />
cup drained crushed pineapple (reserve remaining pine- apple),<br />
toasted bread crumbs, 1/2 teaspoon salt, cinnamon, nutmeg,<br />
ginger and cloves.<br />
Cut the chicken breasts open for the filling. Season the inside<br />
with salt. Place stuffing inside of each breast; fold the sides over,<br />
and seal with toothpicks. Place remaining 150 g butter in baking<br />
pan lined with foil; place in oven (150°C) until melted, for about<br />
5 minutes. Place breasts top-side down in melted butter; return<br />
pan to oven and bake chicken for 25 minutes. Turn the chicken<br />
breasts over and place apricot, kiwi slices and remaining crushed<br />
pineapple on breasts and bake for another 20 minutes.<br />
Serve with steamed rice and fresh fruits.<br />
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