CHINESE BUTTERFLY
| Amount | Measure | Ingredient -- Preparation Method |
| 1 | pound | Ground ham |
| 1/2 | stalk | Celery finely diced |
| 1/2 | head | Cabbage finely diced |
| 2 | Onions finely diced | |
| 6 | Egg | |
| 1/2 | cup | Bread crumbs |
| 6-8 | Fresh oysters | |
| 1/2 | pound | Pork sausage |
| 1/4 | cup | Soy sauce or to taste |
| 6 | Chicken breasts boneless & butterflied | |
| Paprika | ||
| Dried parsley | ||
| Radish or olive slices -- for garnish |
Categories: Chinese, Chicken, Pork
Yield: 6 servings
Combine ham, celery, cabbage, mushrooms, onions, eggs, bread crumbs, oysters, sausage and soy sauce in large
bowl. Divide the mixture in six equal parts and mound each part evenly on each butterflied chicken breast. Sprinkle paprika on top. Add dried parsley and bake at 350 degrees until brown - 1 1/2 to 2 hours - or until juices run clear when center is poked with a fork. Garnish with radish slices or olive slices for a colorful butterfly look. Cut in half to serve.
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This site was last updated 05/25/04