Festive food preparation for a holiday, something special and
out of the ordinary.
This delicious dish was prepared by my sister-in-law Kimberly.
We all discovered, thanks to her purchase of Mead for the recipe,
that we have a new beverage to enjoy with the family!
These thin pieces of chicken breast were stuffed with a filling soaked in Mead.
Each bite was a tasty morsel of multiple flavors.
Serve with buttermilk mashed potatoes.
Recipe Source: Margaret M. Johnson ( The Irish Spirit )
As Always,
ENJOY!
Ingredients
6 boneless chicken breasts
1/2 c. finely chopped white mushrooms
1/2 c. fresh white bread crumbs
1/2 tsp. dried tarragon
1 Tbs. minced fresh flat leaf parsley
5 Tbs. golden raisins
5 Tbs. chopped walnuts
1 small Granny Smith apple, unpeeled, cored and finely chopped
salt and freshly ground black pepper
1 c. Bunratty Mead
6 Tbs. Kerrygold Irish butter, melted
1 c. chicken stock
fresh parsley sprigs for garnish
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