1 chicken breast
3 1/2 cups milk
1 1/4 cup heavy cream
1/4 teaspoon salt
3/4 cup sugar
5 tablespoons rice flour
Ground cinnamon (optional)
Roasted, unsalted almonds (optional)
Place the chicken breast in a pan with a little water, bring it to boil, reduce the heat, and simmer until the meat is cooked. Drain and tear it into fine threads. Moisten the rice flour with a little of the milk. Put the rest of the milk into a saucepan with the cream, salt, and sugar, and bring the liquid to boil. Add a few spoonfuls of the hot liquid to the moistened rice flour, and pour the mixture into the pan. Beat vigorously and continue to cook over a low heat, stirring all the time so it doesn't stick to the bottom of the pan, until the mixture begins to thicken. Beat in the fine threads of chicken and continue to cook the mixture until very thick. At this stage, the pudding can be cooled and eaten plain. Garnish, if desired, with ground cinnamon and/or lightly-toasted almonds. Alternatively, tip it into a heavy-based frying pan and place over the heat for 5 to 10 minutes to burn the bottom of the pudding. Move the pan around so that the pudding is evenly burnt. Leave to cool in the pan, cut into rectangles, and lift them out with a spatula. Roll the rectangles into logs, and serve at room temperature or slightly cooled.
Chicken Bacon Delight!
From the kitchen of: Shana Hart
½ cups Dijon Mustard
½ cups Honey
½ whole (juice Of) Lemon
½ teaspoons Paprika
½ teaspoons Salt
Crushed Red Pepper (optional To Taste)
6 whole Boneless, Skinless Chicken Breasts
1 pound Thick Cut Bacon
Bacon Grease
Sharp Cheddar Cheese, to taste
Canola Oil
To begin, make the marinade. In a large bowl mix together ½ cup Dijon or country/grainy mustard with ½ cup honey, juice of ½ lemon, ½ teaspoon paprika, and ½ teaspoon salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Set aside. Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around ½ to ¾ inch thick with a mallet. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours. While the chicken marinates, fry up some bacon. When finished cooking, reserve ¼ cup of the bacon grease and clean out the skillet. When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. When the grease is nice and hot add two or three pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 ½ minutes per side. Remove chicken to a large baking sheet. If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet. Place chicken in preheated oven and cook for about 10 minutes. Remove from over. Lay a few pieces of bacon over each chicken breast. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Serve immediately.
Cranberry Chicken
From the kitchen of: Angela Rivers
1 envelope onion soup mix
12 oz bottle French or Russian salad dressing
1 large can whole cranberry sauce
6-8 chicken breasts
Mix first 3 ingredients. (Can also add dried cranberries to mix.) Place chicken in greased casserole dish. Pour mixture over. Bake uncovered at 350 for 45-60 minutes. Serve over rice.
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