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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 5 |
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Directions: Cut chicken away from bones. Cube. In a skillet, heat 1 T. each
butter and oil. Add garlic. Lightly brown. Discard. To the skillet,
add chicken, capers and peppers. Cook, uncovered, for 5 minutes,
stirring several times. Add parsley, wine and black pepper. Simmer 5
to 10 minutes. Cut a lid off bread. Remove soft bread inside lid and
base, leaving a shell with enough space to hold chicken. In a small
skillet, melt remaining butter and oil. Add lemon juice. Drizzle over
inside of bread. fill loaf with chicken mixture. Top with lid.
| Ingredients:
2 whole chicken breasts;skin
1/8 Cup(s) butter or margarine
-1
2 cloves garlic;peeled
6 Teaspoon(s) capers
2 red or green peppers;roasted
1/4 Cup(s) parsley;chopped
8 Tablespoon(s) dry white wine
1 round loaf bread, 9 inches |
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