Giblet-Stuffed Chicken Recipe
Ingredients
| Giblets | 2 | |
| Margarine | 1 Teaspoon | |
| Rice | 2 Teaspoon | |
| Raisins | 1 Teaspoon | |
| Unsalted peanuts | 1 Teaspoon | |
| 3 oz. chicken breast, skinned and boned | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Simmer giblets in boiling water for 1 hour, or until tender.
Drain.
Remove tough center core from giblets.
Chop giblets into small pieces.
Melt margarine in small skillet.
Saute rice, raisins, giblets, and peanuts until rice and giblets are golden brown.
Remove from heat.
Add salt and pepper.
Add 1/4 c. (60 ml) water.
Cover and return to heat.
Simmer for 15 minutes or until water is absorbed.
Remove from heat.
Remove cover and allow to cool slightly.
Place chicken breast, boned side up between two sheets of plastic wrap or waxed paper.
Pound from center with the heel of your hand or edge of a plate to flatten.
Place dressing in center.
Fold over and secure with toothpicks or poultry pins.
Place in small baking dish.
Bake in preheated oven at 350°F (175°C) for 1 hour, or until golden brown.
Drain.
Remove tough center core from giblets.
Chop giblets into small pieces.
Melt margarine in small skillet.
Saute rice, raisins, giblets, and peanuts until rice and giblets are golden brown.
Remove from heat.
Add salt and pepper.
Add 1/4 c. (60 ml) water.
Cover and return to heat.
Simmer for 15 minutes or until water is absorbed.
Remove from heat.
Remove cover and allow to cool slightly.
Place chicken breast, boned side up between two sheets of plastic wrap or waxed paper.
Pound from center with the heel of your hand or edge of a plate to flatten.
Place dressing in center.
Fold over and secure with toothpicks or poultry pins.
Place in small baking dish.
Bake in preheated oven at 350°F (175°C) for 1 hour, or until golden brown.
Chef
