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Now that the holidays are over, the dol drums seem to have set in, particularly in the kitchen. Every cook is “cooked out” so to speak. There is a need to relax from all the holiday culinary acrobatics, yet at the same time one does crave something interesting, tasty and differ ent. Our recipe may just hit the spot. STUFFED CHICKEN BREASTS (W ill serve fo u r) INGREDIENTS 7 slices of bacon, 1 slice diced 1/4 pound of boiled ham, diced (1 cup) 1/4 pound of mushrooms, finely chopped 1 tablespoon of finely chopped parsley 1/2 small onion, finely chopped 1 egg yolk 1 tablespoon of sour cream salt and pepper to taste 2 chicken breasts (1 1/2 to 2 pounds) split, boned and flattened METHOD 1. Preheat oven to 350 °F. 2. Put the diced bacon, ham, mush rooms, parsley, onion, egg yolk and sour cream in mixing bowl. Season with salt and pepper and mix gently to combine the ingredients. Divide the mixture into 4 portions. Place 1 portion on each chicken breast and roll to enclose the filling. 3. Line the baking dish with 4 slices of bacon. Arrange the chicken rolls seam side down in a single layer over the bacon. 4. Bake for 45 minutes to 1 hour, or until chicken is done and the bacon top ping is crisp. Serve with Mushroom Sauce. MUSHROOM SAUCE (M a k e s a b o u t 11/4 cups) INGREDIENTS 2 tablespoons butter 1/2 small onion, finely chopped 1/2 pound mushrooms, finely chopped 1 tablespoon flour 3/4 cup of beef broth 1/4 cup of sherry salt and pepper to taste 1/4 cup sour cream (optional) 1 tablespoon finely chopped parsley METHOD 1. Melt the butter in saucepan and saute the onion over low heat for 5 minutes. 2. Add the mushrooms. Cover and let steam for another 5 minutes. 3. Stir in the flour and add the beef broth and sherry, stirring constantly. 4. Season with salt and pepper. Simmer for 5 minutes. Remove from the heat and stir in sour cream, if desired, and parsley. This chicken treat may be served with brown rice. Broccoli, zucchini or peas with a lemon juice topping are excellent side dishes. A crisp salad may herald the main course. White wine is your best bet for this dinner. Enjoy! ’’НАШЕ ЖИТТЯ”, СІЧЕНЬ 1986 31
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