Filipino Chicken Relleno 2 (Stuffed Chicken Breasts)

The Filipino Chicken Relleno 2 (Stuffed Chicken Breasts) Recipe Serves 6-8

Filipino Chicken Relleno 2
2 large chicken breasts, deboned
2 tablespoons soy sauce
1 tablespoon lemon juice
green pepper and sweet red pepper slices for garnish

1-1/4 lbs. ground pork 2 eggs, slightly beaten
2-3 tablespoons sweet relish 2 tablespoons flour
3/4 cup frozen green peas 1/2 cup raisins
1/2 cup grated Monterey 3/4 cup lean sliced ham,
Jack cheese finely chopped
salt and pepper to taste

Stuffed Chicken Breasts
Place chicken breasts on its back on a cutting board. With a small sharp knife, gently remove bones from breasts. Discard bones. Marinate breasts with soy sauce and lemon juice for 30 minutes. Prepare large steamer.

In a bowl, combine thoroughly all ingredients for the filling. Lay flat I breast and put enough filling lengthwise in the middle. Cover with the other breast putting edges together.

Sew edges with a needle and thread from end to end to close and hold filling. Put in a shallow cooking pan and place in steamer. Steam covered for about 1 hour and 20 minutes or until meat is cooked.

Remove chicken, let cool a little, then pan-fry chicken surface in a little oil until lightly browned. Let cool, remove thread and slice into serving pieces.

Arrange on a platter. Garnish with green pepper and sweet red pepper slices. Serve with banana sauce.
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