Yield: 4 Servings
|½ cup||Margarine; at room temperature|
|1 \N||Lemon; juice of|
|1 \N||Lemon; rind of, grated|
|1 teaspoon||Dried tarragon|
|1 teaspoon||Chives; chopped finely|
|\N \N||Salt and pepper|
|4 larges||Boneless; skinned chicken breasts|
|1 tablespoon||Vegetable oil|
|½ cup||Dried bread crumbs|
|1 tablespoon||Parsley; chopped finely|
|\N \N||Oil for deep frying|
From: Ruth Heiges <heiges@...>
Date: Fri, 2 Aug 1996 20:03:33 +0300 (IDT) A Franco-Russian dish
The following are from today's (August 2, 1996) edition of the Jerusalem POST. This food writer, Daniel Rogov, is known for printing a lot of non-kosher recipes (to the dismay of a lot of JP readers), so I will spare you the French recipe (which uses goat cheese!). In all cases, I've changed butter to margarine and converted the metric measures to English approximations. These can be good anytime, but I'm thinking ahead to Rosh Hashana.
The writer notes: "Despite their drawbacks, even mass-produced chickens can be made tasty, and there is no better way to prepare a chicken than by stuffing it with ingredients that complement and highlight the natural flavor of the meat. Italians are particularly fond of stuffing their chickens with rice and celery; the French use celery and onions; Egyptians, Syrians and Jordanians rely heavily on the use of nuts ..." In a small bowl, mash the margarine together with the lemon juice, lemon rind, parsley, tarragon, chives and a generous amount of salt and pepper.
Shape into a square cake and place on a sheet of waxed paper. Cover and refrigerate until firm.
With the tip of a sharp knife, cut a slit in the thick edge of each breast to make a pocket (taking care not to cut through the opposite side of the breast). Cut the chilled margarine into 4 sticks and insert one stick into each pocket. With the fingers, press the edges of the pockets together, making sure that no margarine is visible.
Mix the flour with ½ tsp each of salt and pepper, or to taste, and distribute the mixture on a flat plate.
In a shallow bowl, beat the eggs together with the vegetable oil and 2 Tbsp of water.
Lay the bread crumbs on a separate plate.
Dredge each chicken breast in the seasoned flour, then dip in the beaten egg, making sure the chicken is well coated. Then dredge each breast in the bread crumbs, coating well.
Cover the coated chicken pieces and chill for 4 - 6 hours.
Heat the oil to 180 C/350 F and fry the breasts, one or two at a time (depending on the size of the skillet), until golden brown (about 5 minutes). Drain on absorbent toweling and serve immediately.
Daniel Rogov, Jerusalem POST Magazine, August 2, 1996 JEWISH-FOOD digest 295
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .