Crispy Bacon Wrapped Chiken with Cashwew Nut Stuffing, Spring Onion Mash & Chilli & Ginger Sauce (Meat)

Member Name: fluffyandpink

Product:	Meat
Date:	06/01/08 (157 review reads)
Rating:

Advantages: Tastes delicious and is quite impresive to serve at a dinner party without being to obnoxious

Disadvantages: Takes about and hour and 15 in total

Crispy Bacon Wrapped Chicken with cashew nut stuffing.
Ok, this is a bit fiddly and time conuming but it's a really tasty dish.


Serves 2:

2 chicken breasts, butterflied and beaten lightly to make them quite thin.
some sausagemeat.
cashew nuts de-shelled and bashed up - not too finely but quite small.
Salt and pepper
Streaky Bacon
Potatoes
Spring Onions
(Fresh Ginger
Chillies
Soy Sauce
Lemon or lime juice) these ingreadients are for a variation sauce. You can just make a chicken gravy if you like.

Beat the chicken breast carefully (between some cling film if you prefer) making sure not to tear or break the meat particles.
Mix the sausage meat with the cashew nuts and season with salt and pepper. Add some of the sausage meat to the centre of the chicken and roll it up, tucking the ends in slightly to create a sort of big sauage shaped parcel. Wrap the streaky bacon around the parcel and then wrap tightly in clingfilm, firming the parcel as you go. Make sure that the seal is tight enough not to let water in.

Boil some water in a big pan and add the chicken . poach the chicken parcels for around 35-45 minutes to make sure that the chicken and the sausage meat is cooked through.
Meanwhile prepare mashed potato in your usual way.
A sauce I like to put with this dish is this:
Add some soy sauce, fresh minced ginger, fresh minced chillies and lime juice to a sauce pan and gently heat. Do not boil or over heat as the sauce can burn and doesn't taste too good!
When you have finished poaching the chicken remove from the pan. Remove the cling film. Heat a little oil in a frying pan and sear the chicken on all sides until the bacon becomes crispy and brown. Bob the mash in the microwave to re-heat if it's cooled down too much.
When the mash is hot, add some fresh chopped spring onions and mix them in.
Put a nice helping of the spring onion mash on your plate. Slice the chicken into pieces about an inch thick (looks nicer if done on the angle). You will know if you've done this recipe right if it kind of looks like a swiss roll when you slice it. Add the chicken to the top of the mash and then pour a little of the sauce over the top.
Yummy!
I hope this recipe made sense - it's not actually as complex as it sounds!

Summary: Looks Good, Tastes Good, IS good!!