Chicken with Orange Stuffing & Apricot Sauce
Chicken & Chickpea Pilau
Cooked Chicken & Mushroom Curry
Corn Stuffed Schnitzel
Fennel Wrapped Chicken Breasts
Honeyed Chicken with Apple Dumplings
Mango Chicken Casserole
Spicy Roast Chicken
Tangy Pot Roast Chicken
Turkey Mole Mine
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
This is sufficient for six people.
6 Chicken Supremes (flattened breasts) or
6 Turkey Schnitzels
1 standard can sweet corn
1 small onion (about 100g/4oz)
l00g (4oz) cornmeal
Up to half a cup of warm water
Handful chopped parsley
½ tsp. ground coriander
½ tsp ground cumin
Pinch of nutmeg, cinnamon and bicarb.
Little olive oil
2 tbsp sesame seeds
honey for drizzling (optional)
Flatten the breasts between sheets of greaseproof with a meat hammer or the reverse of a pan.
Preheat the oven to 205ºC, 180ºC Fan or 400ºF Gas Mark 6, a Hot oven
Chop the onion into small pieces or grate if you prefer, drain the sweet corn and rinse. Mix together the corn, egg, cornmeal, herbs and spices. Now add enough water to form a stuffing mix.
Spread out on the chicken and roll up using a 2-3 toothpicks to hold them together. Grease a baking dish with the oil and then roll the chicken parcels in the olive oil. Finally, drizzle over the honey and the sesame seeds, cover and bake in a hot oven for 30 minutes - you could fry these but this is a much cleaner and less greasy way of doing it.
Alternatively you can wrap them in greased foil and cook for about 30-40 minutes on a barbeque, check to see if they are done by inserting a clean skewer - if done the juices should run clear.
The stuffing recipe makes equally good corn fritters; if you like hot things add ½ tsp. chilli powder.