Three large boneless skinless chicken breasts, sliced in almost half for stuffing and slightly pounded, she says. Stuffing is three spoons of whole cranberries slightly crushed, two spoons of honey and a shot of cognac. Roll them up, pin them together with toothpicks and coat in bread crumbs. Brown them in a hot frying pan for a couple minutes a side and throw in the oven at 180C (350F) for 20 minutes.
The sauce is 1 cup crushed cranberries, four spoons of honey, two shots of cognac and a cup of water. Boil for a minute or three, then add a spoon of starch to thicken, bring to a boil and remove from heat. Pour the sauce over the chicken at serving.
It tasted delicious, nice and tart.
Of course, since she was cooking the main course, she wanted me to make dessert. She loves fruit crisp pudding. Well, mostly the crisp, which she calls casha or porridge. So I made 1.5 times the fruit and double the topping. She will eat the topping and some fruit and syrup.
That's one I'll have to copy and save. The northwest is noted for cranberries and fresh chicken.
ReplyDeleteMy goodness, BF; you've turned into a chef. Another great accomplishment in your "retirement."
ReplyDeleteOne question. I thought you were a beef specialist, so why this chicken stuff?
Tanya is the chef. I just do chili, spaghetti sauces and desserts.
ReplyDeleteAh; I sit corrected, as usual.
ReplyDeleteBoth dishes look delicious! I'm gonna try the chicken. I'm already an old hand at the crisp (usually rhubarb) and I like it the same way Tanya does, lots of crisp and a little fruit.
ReplyDelete