Free Cooking Recipes

SERVES 4
4 boneless chicken breasts (each approx. 200 g/7 oz),
skinned
2 crisp eating apples
8 rashers smoked bacon, derinded
15 ml/1 tbsp sunflower oil
1 clove garlic, crushed (minced)
1 1/4 cups/300 ml/1/2 pt apple juice (preferably English)
750 g/1 1/2 lb calabrese or broccoli, washed
and trimmed
2 tbsp/25 g/ 1 oz butter
cup/50 g/2 oz flaked almonds
5 ml/1 tsp cornflour (cornstarch)
15 ml/1 tbsp water
salt and freshly ground black pepper
parsley, freshly chopped

Directions:

1. Place each chicken breast between a sheet of greaseproof paper and flatten with a rolling pin.
2. Peel, core and slice one apple. Divide the slices between the centres of each chicken breast and roll up. Wrap each breast with 2 rashers bacon, securing with wooden cocktail sticks to make 4 neat parcels.
3. Heat the oil and garlic in a pan, and add the chicken parcels. Cook gently for I 0 minutes, browning on all sides.
4. Peel and core the remaining apple and cut across to form rings. Place one ring on top of each parcel, add the apple juice. Cover and simmer gently for 15 minutes.
5. Cook the calabrese in boiling salted water for 10 minutes or until tender. Meanwhile, melt the butter in a large frying pan, add the almonds and cook gently, stirring continuously, until browned.
6. Drain the calabrese, transfer to a warm serving dish and sprinkle with the almonds.
7. Remove the chicken to a warm serving dish. Blend the cornflour with the water and add to the pan juices. Stir and cook until thickened. Spoon the sauce over each parcel and garnish with chopped parsley. Serve the calabrese separately.