Chicken And Ham Seville Recipe
Make Chicken And Ham Seville! No other activity will relax you as much as this does. A good way to use up Chicken is to make some irresistible Chicken And Ham Seville. Serve this tasty Side Dish as often as you like! I am certain you and I will concur that this Chicken And Ham Seville is just delicious.
Ingredients
6 whole chicken breasts, split
1 bottle Italian salad dressing
2 tablespoons minced onion
1 cup diced celery
4 tablespoons butter or margarine
1 1/4 cups water
1 can frozen concentrated orange juice
1 package ready mix bread stuffing
1/4 cup chopped celery leaves
12 large slices boiled ham, cut not more than 1/8 inch thick
1/2 cup orange marmalade
2 teaspoons ground ginger
Directions
Remove skin and snip off small rib bones from chicken breasts.
Arrange in a single layer in large shallow baking pan, 13x9x2; pour salad dressing over; turn to coat all sides; cover lightly; let stand at room temperature, turning occasionally, 2 to 3 hours, or overnight in refrigerator.
Saute onion and celery in butter or margarine 2 to 3 minutes in medium size frying pan.
Stir in water and 1/4 cup orange juice; heat to boiling.
Pour over stuffing and celery leaves in a bowl; stir to moisten.
Spoon a scant 1/2 cup stuffing into each slice of ham; roll up; fasten with a wooden pick if needed; place, folded side down, in single layer in greased large baking pan; cover lightly. (This much can be done a day ahead and kept chilled.)
About 1 hour before serving, take chicken and ham rolls from refrigerator.
Drain marinade off chicken into a small bowl; stir in saved concentrated orange juice, marmalade and ginger.
Brush over meats.
Place chicken, uncovered, in moderate oven (350°).
Bake, basting often with marmalade mixture, about 1 hour, or until tender.
Bake ham, uncovered, in same oven, also basting with marmalade mixture, about 40 minutes, or until heated and glazed.
Arrange meats in separate piles on a heated platter; garnish with watercress and preserved kumquats stuck with fancy picks, if you wish.
Arrange in a single layer in large shallow baking pan, 13x9x2; pour salad dressing over; turn to coat all sides; cover lightly; let stand at room temperature, turning occasionally, 2 to 3 hours, or overnight in refrigerator.
Saute onion and celery in butter or margarine 2 to 3 minutes in medium size frying pan.
Stir in water and 1/4 cup orange juice; heat to boiling.
Pour over stuffing and celery leaves in a bowl; stir to moisten.
Spoon a scant 1/2 cup stuffing into each slice of ham; roll up; fasten with a wooden pick if needed; place, folded side down, in single layer in greased large baking pan; cover lightly. (This much can be done a day ahead and kept chilled.)
About 1 hour before serving, take chicken and ham rolls from refrigerator.
Drain marinade off chicken into a small bowl; stir in saved concentrated orange juice, marmalade and ginger.
Brush over meats.
Place chicken, uncovered, in moderate oven (350°).
Bake, basting often with marmalade mixture, about 1 hour, or until tender.
Bake ham, uncovered, in same oven, also basting with marmalade mixture, about 40 minutes, or until heated and glazed.
Arrange meats in separate piles on a heated platter; garnish with watercress and preserved kumquats stuck with fancy picks, if you wish.
