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  • Breast Of Chicken 'Suzette'

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    Breast Of Chicken 'Suzette'
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 x chicken breasts
    • 1/2 x avocados
    • 1/2 x bananas
    • 1 tsp coconut, dessicated
    • 1/10 tsp curry pwdr
    • 1 tsp lemon juice
    • 1/2 Tbsp. white vinegar
    • 1/2 Tbsp. white wine
    • 1 Tbsp. orange juice
    • 2 x egg yolks
    • 125 gm butter salt, pepper

    Directions

    1. Lay out chicken and flatten slightly with mallet. Season well.
    2. Cut avocado and banana into 0.5 cm dice.
    3. Combine ingredients for stuffing in a bowl and mix lightly. Divide stuffing between the 4 breasts, roll up meat to enclose stuffing.
    4. Lightly coat each breast with flour, form into a neat oval shape and place good side up on a greased baking tray. Brush with melted butter.
    5. Place in a moderately warm oven 370F/190C for about 15 min. Prepare sauce.
    6. To prepare sauce:Make a sabayon by whisking all the sauce ingredients except the butter over a pan of simmering water till thick, frothy and creamy. Do not cook to scrambled egg stage; whisk vigorously. Remove from heat.
    7. Gradually whisk in the soft butter, a little at a time. don't allow it to get too warm. Sauce should thick sufficient to coat a spoon.
    8. Store in a hot place till required and give it a whisk every now and then. This sauce does not keep well so prepare just before using.
    9. Note - This sauce can separate so be careful.
    10. Spoon some sauce over chicken, serve with fresh asparagus tossed in butter and roast sweet potato.
    11. Serve with fresh asparagus tossed in butter and roast sweet potato.

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