Chicken and tongue rolls

Recipe from: 12/23/1999 12:00:00 AM
Ingredients 16
Servings 6
Time

Ingredients

  • TONGUE FILLING
  • 2
    leeks, cut open, rinsed and chopped
  • 15
    ml
    olive oil
  • 2
    cloves garlic, crushed
  • 1
    sprig fresh thyme, leaves stripped
  • 25
    ml
    chopped fresh parsley
  • 25
    ml
    white breadcrumbs
  • 1
    extra-large egg
  • 1
    extra-large egg yolk
  • 250
    g
    coarsely ground, cooked pickled ox tongue
  • 5
    ml
    canned green peppercorns, crushed
  • 15
    ml
    Kalahari Thirstland liqueur or Van der Hum
  • 5
    ml
    finely grated orange rind
  • 8
    deboned chicken breasts, flattened
  • salt, freshly ground black pepper and ground ginger to taste
  • 1
    extra-large egg white, lightly whisked
 

Method

 
Prepare the filling: sauté the leeks in oil until tender. Add the garlic and stir-fry. Remove from the heat, stir in the thyme and cool. Add the parsley, breadcrumbs, egg, egg yolk and tongue. Mix lightly but thoroughly using a two-pronged fork. Season with green peppercorns, liqueur and orange rind. Do not add salt as the tongue is already salty from the pickling process. Arrange the chicken breasts in a single layer on a flat surface. Season with salt, pepper and ginger. Brush with egg white. Divide the filling between the breasts, pressing down firmly. Roll up the breasts and wrap each one in a piece of aluminium foil, shiny side facing in. Bring the water to the boil in a fairly large saucepan. Place the rolls in the saucepan, cover, reduce the heat and simmer for 25-30 minutes. Remove with slotted-spoon and chill-for at least 3 hours, preferably overnight. (The longer the rolls rest the easier they are to cut.) Remove the aluminium foil just before serving and slice each breast. Arrange on a serving platter with vegetables. Serves 4-6.
 

Read more on: beef
 

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