Chinese butterfly

Yield: 6 servings

Measure Ingredient
1 pounds Ground ham
½ \N Stalk of celery finely diced
½ \N Head of cabbage finely diced
2 \N Finely diced onions
6 \N Egg
½ cup Bread crumbs
6 \N To 8 fresh oysters
½ pounds Pork sausage
¼ cup Soy sauce or to taste
6 \N Whole boneless skinless breasts of chicken butterflied
\N \N Paprika
\N \N Dried parsley
\N \N Radish or olive slices for garnish

Combine ham, celery, cabbage, mushrooms, onions, eggs, bread crumbs, oysters, sausage and soy sauce in large bowl. Divide the mixture in six equal parts and mound each part evenly on each butterflied chicken breast. Sprinkle paprika on top. Add dried parsley and bake at 350 degrees until brown - 1½ to 2 hours - or until juices run clear when center is poked with a fork. Garnish with radish slices or olive slices for a colorful butterfly look. Cut in half to serve.

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