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home > recipes > meat > beggar's purse chicken
Beggar's Purse Chicken DUXELLE STUFFING: 4 oz. roasted, peeled chestnuts, pureed 6 oz. mushrooms, minced 2 oz. butter Melt butter and saute mushrooms and chestnut puree until liquid evaporates. Add salt and pepper to taste. Fix and set aside to chill. CHICKEN PREPARATION: 8 pieces of boneless chicken breasts, butterflied 2 T vegetable oil 12 sheets filo dough bread crumbs or corn meal salt and pepper Pound chicken to a uniform thickness. Season with salt and pepper. Heat oil to almost smoking and brown chicken breasts on all sides. Remove and chill. Cut filo sheets in half. Place one piece on a flat surface. Brush with melted butter and sprinkle lightly with bread crumbs. Repeat with second layer. On third layer use no bread crumbs. Place chicken in middle of one set of filo. Put 1/8 of the duxelle in the middle of the chicken. Pull up the dough around the chicken and twist gently. Repeat with remaining ingredients. Bake in a preheated 375 degree (U.K. - Mark 4) oven for 20 minutes. Serves 4. Note: I suggest that the chicken be served atop a champagne or other white sauce. Shredded sauteed red cabbage with rice wine vinegar makes a fine accompaniment. Please e-mail me with any questions and / or results!! CHESTNUT TIPS Peeling Chestnuts: The easiest way to peel chestnuts is by boiling. Cut them in half from top to bottom. Discard any that look dark brown inside or smell offensive. Place the nuts in a deep pot with just enough water to cover them. Cover and boil for five minutes. Scoop out a few nuts with a slotted spoon and as soon as they are just cool enough to handle, but still very hot, pop the nuts out of their skins. If it's difficult, throw them back into the pot for a few more minutes and try again. Pureeing Chestnuts: Many recipes call for puree. To make, boil the nuts and peel as described above. After the chestnuts are peeled, boil another 10 minutes in a smaller amount of fresh water, broth, or milk, depending on the recipe. Use a food processor or potato ricer to make a smooth paste. Puree can also be made from dried nuts soaked overnight and then boiled until very soft.

Beggar's Purse Chicken


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keyword: beggar's
keyword: purse
keyword: chicken
recipes for meat
recipes by dave
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(posted September 10, 1998)

Beggar's Purse Chicken

DUXELLE
STUFFING:

4 oz. roasted, peeled chestnuts, pureed
6 oz. mushrooms, minced
2 oz.
butter

Melt butter and saute mushrooms and chestnut puree until liquid
evaporates. Add
salt and pepper to taste. Fix and set aside to chill.

CHICKEN PREPARATION:

8 pieces of boneless
chicken breasts, butterflied
2 T vegetable oil
12
sheets filo dough
bread crumbs or corn meal
salt and pepper

Pound
chicken to a uniform thickness. Season with salt and
pepper. Heat oil to almost smoking and
brown chicken breasts on all
sides. Remove and chill. Cut
filo sheets in half. Place one piece on a
flat surface. Brush with melted butter and sprinkle lightly with bread
crumbs. Repeat with second layer. On third layer use no
bread crumbs.
Place
chicken in middle of one set of filo. Put 1/8 of the duxelle in
the middle of the
chicken. Pull up the dough around the chicken and
twist gently. Repeat with remaining ingredients.
Bake in a preheated
375 degree (U.K. - Mark 4) oven for 20 minutes. Serves 4.

Note: I suggest that the
chicken be served atop a champagne or other
white
sauce. Shredded sauteed red cabbage with rice wine vinegar makes a
fine accompaniment. Please e-mail me with any questions and / or results!!

CHESTNUT TIPS

Peeling Chestnuts: The easiest way to
peel chestnuts is by boiling. Cut
them in half from top to bottom. Discard any that look dark
brown inside
or smell offensive. Place the
nuts in a deep
pot with just enough water
to cover them. Cover and
boil for five minutes. Scoop out a few nuts
with a slotted spoon and as soon as they are just cool enough to handle,
but still very
hot, pop the nuts out of their skins. If it's difficult,
throw them back into the
pot for a few more minutes and try again.

Pureeing Chestnuts: Many recipes call for puree. To make,
boil the nuts
and
peel as described above. After the chestnuts are peeled, boil
another 10 minutes in a smaller amount of fresh water,
broth, or milk,
depending on the recipe. Use a
food processor or
potato ricer to make a
smooth paste. Puree can also be made from dried nuts soaked overnight
and then boiled until very
soft.


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