Chicken With Pistachio Nut
|Chicken breast fillet||4|
|Breadcrumbs||1 Cup (16 tbs)|
|Bacon rashers||2 , chopped|
|Mushrooms||1⁄4 Cup (4 tbs), chopped|
|Chopped shallots||2 Tablespoon|
|Pistachio nuts||60 Gram, shelled, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Softened butter||60 Gram|
|Baby squash||200 Gram|
|Chicken stock||1⁄4 Cup (4 tbs)|
|Sour cream||4 Tablespoon|
|Chopped chives||1 Tablespoon|
1. Lightly pound chicken fillets with rolling pin. Combine breadcrumbs, bacon, mushrooms, shallots, nuts, garlic and butter. Divide mixture into four equal amounts. Place spoonful at one end of chicken fillet, fold. Secure with toothpick.
2. Heat browning dish on HIGH for six minutes, add butter, and chicken fillets, cook on MEDIUM for eight minutes, turn chicken over halfway through cooking. Remove. Leave to stand covered.
3. Brush potatoes with oil, rub with salt, place on turntable, cook on HIGH for eight to ten minutes or until just tender. Stand ten minutes before serving. Place squash in shallow dish, pour in stock, cover, cook on HIGH for five minutes or until tender.
4. Uncover chicken, reheat on HIGH for two minutes. Combine sour cream and chives, top each potato with spoonful of mixture.