Chinese butterfly
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground ham |
| ½ | Stalk of celery finely diced | |
| ½ | Head of cabbage finely diced | |
| 2 | Finely diced onions | |
| 6 | Egg | |
| ½ | cup | Bread crumbs |
| 6 | To 8 fresh oysters | |
| ½ | pounds | Pork sausage |
| ¼ | cup | Soy sauce or to taste |
| 6 | Whole boneless skinless breasts of chicken butterflied | |
| Paprika | ||
| Dried parsley | ||
| Radish or olive slices for garnish | ||
Directions
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.