Chicken Pistachio Recipe
Ingredients
| Boneless chicken breasts | 120 Gram | |
| Suet | 60 Gram | |
| 450 g ground chicken meat | ||
| Onion | 45 Milliliter, grated | |
| Carrot | 45 Milliliter, minced | |
| Celery | 45 Milliliter, minced | |
| 1 ml each of, basil, thyme leaves, marjoram, salt, pepper | ||
| 250 ml shelled pistachio nuts | ||
| Egg | 1 | |
| Melted butter | 30 Milliliter | |
Directions
Pound the chicken breast flat with a meat mallet.
Blend the suet, ground chicken, vegetables, seasonings, nuts and egg together in a large mixing bowl.
Divide the mixture evenly over the chicken breasts.
Roll the chicken breasts to enfold the filling.
Fasten together with toothpicks or tie.
Brush with melted butter and place on a baking tray.
Bake for 35-40 minutes in a preheated 350°F (180°C) oven.
Serve with a Wild Mushroom Sherry Sauce.
Blend the suet, ground chicken, vegetables, seasonings, nuts and egg together in a large mixing bowl.
Divide the mixture evenly over the chicken breasts.
Roll the chicken breasts to enfold the filling.
Fasten together with toothpicks or tie.
Brush with melted butter and place on a baking tray.
Bake for 35-40 minutes in a preheated 350°F (180°C) oven.
Serve with a Wild Mushroom Sherry Sauce.
Chef
