Ingredients: |
Ingredients: One cup of cooked and shredded chicken breast
5 cups of your favorite stuffing mix
6 to 7 tbsp. of cream
1 tsp. butter rolled in flour
2 to 4 thin slices of Virginia ham, Canadian bacon, or regular ham cut into 2-inch rounds
Fine bread crumbs
1 egg
Optional: gravy with the juice of ½ a lemon and butter added
|
Directions: |
Directions:Preheat oven to 325º and lightly coat a cookie sheet with vegetable spray.
Cut ham slices into 2-inch rounds using a cookie or biscuit cutter and place on cookie sheet.
Prepare your favorite bread stuffing mixture. Make sure that if you use raisins, nuts, celery, etc., in your stuffing that these items are minced very finely. This will make the molding of your stuffing into a container much easier.
Shred the cooked chicken breast into thin pieces using a knife or your fingers. Place meat into a saucepan and add the 6 to 7 tbsp. of cream and the 1 tsp. of butter rolled in flour. Cook over low heat until butter has melted and mixture starts to thicken. Remove from heat and allow to cool.
Use a flat cookie sheet lined with parchment paper for easy cleanup. Using a 2-inch biscuit cutter as a mold, put a 2-inch slice of ham at the bottom, and build up the sides with your prepared stuffing to a height of 2 inches. Once all (stuffing) containers are made, make a depression in each patty and fill it with cooled chicken mixture to the top of each "container".
To create lids, take some of the remaining stuffing and flatten in a round form large enough to cover over the top and place carefully on the top of your filled stuffing container.
Beat the yolk of 1 egg with ½ teaspoon of water. Using a pastry brush, very gently brush the sides and the lid of the container. Sprinkle fine bread crumbs lightly on top.
Bake in a 325º oven for 45 minutes or until container is lightly golden in color. Allow to cool for 5 minutes before carefully removing from cookie sheet with a broad flat spatula.
Optional: Pour warmed gravy (either homemade or bottled), to which you have added the juice of ½ a lemon and a teaspoon of butter, over top of the stuffing containers when serving. |
This recipe for Williamsburg Chicken Surprise is from