Chicken And Ham Seville
|Whole chicken breasts||6|
|Bottled italian salad dressing||8 Ounce|
|Minced onion||2 Tablespoon|
|Diced celery||1 Cup (16 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Frozen concentrated orange juice||6 Ounce|
|Quick bread mix||8 Ounce|
|Chopped celery leaves||1⁄4 Cup (4 tbs)|
|Boiled ham slices||12 Large|
|Orange marmalade||1⁄2 Cup (8 tbs)|
|Ground ginger||2 Teaspoon|
Remove skin and snip off small rib bones from chicken breasts.
Arrange in a single layer in large shallow baking pan, 13x9x2; pour salad dressing over; turn to coat all sides; cover lightly; let stand at room temperature, turning occasionally, 2 to 3 hours, or overnight in refrigerator.
Saute onion and celery in butter or margarine 2 to 3 minutes in medium-size frying pan.
Stir in water and 1/4 cup concentrated orange juice (save remaining 1/2 cup for further use); heat to boiling.
Pour over bread stuffing and celery leaves in a large bowl; stir to moisten well.
Spoon a scant 1/2 cup stuffing into each slice of ham; roll up; fasten with a wooden pick if needed; place, folded side down, in single layer in greased large baking pan; cover lightly.
(This much can be done a day ahead and kept chilled.)
About 1 hour before serving, take chicken and ham rolls from refrigerator.Drain marinade off chicken into a small bowl; stir in saved concentrated orange juice, marmalade, and ginger.
Brush over chicken and ham.
Place chicken, uncovered, in moderate oven (350Â°).
Bake, basting often with marmalade mixture, about 1 hour, or until tender and richly glazed.
Bake ham, uncovered, in same oven, also basting with marmalade mixture, about 40 minutes, or until heated through and glazed.
Arrange meats in separate piles on a heated platter; garnish with water cress and preserved kumquats stuck with fancy picks, if you wish.