See Also: Bobbing Head Punch(recipes)
Stuffed chicken Parma parcels(recipes)
Stuffed Chicken in a Parma Parcel(recipes)
head-bobbing doll syndrome(medicine)
Ratatouille Stuffed Chicken(recipes)
Stuffed Chicken Florentine(recipes)
Stuffed Chicken Breast(recipes)
Spinach-Stuffed Chicken Breasts(recipes)
Chicken Rolls Stuffed with Peppers(recipes)
Ricotta and Herb Stuffed Chicken(recipes)

Stuffed chicken Parma parcels (recipes) and Bobbing Head Punch (recipes)


Stuffed chicken Parma parcels (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

30 mins to 1 hour

















Ingredients



4 chicken legs, skinned and boned 50g/2oz dried porcini mushrooms2 shallots, finely chopped50g/2oz butter2 garlic cloves, crushed150g/5oz baby spinach100g/4oz mozzarella cheese, grated250g/9oz ricotta cheese8 slices of Parma ham3 tbsp olive oil1 tsp balsamic vinegarsalt and freshly ground black pepperRecipe taken from MASTERCHEF GOES LARGE published by Ebury Press and now on sale in bookshops. Copyright Shine Limited 2005. Used by permission of Ebury Press. All rights reserved.



Method



1. Preheat the oven to 200C/400F/Gas 6.2. Place the chicken meat between two layers of cling Film. Flatten to an even thickness with a meat mallet or rolling pin, then set aside.3. Put the dried porcini in a bowl and pour on 250ml/8fl oz hot water. Leave for 30 minutes, then drain well, reserving the soaking liquor. Slice the mushrooms if large.4. Fry the shallots in the butter until soft and translucent. Add the porcini and garlic and cook for two minutes. Stir in the spinach and cook until wilted. Remove from the heat and drain off any excess liquid.5. Mix the grated mozzarella and ricotta together in a bowl and stir in the spinach mixture. Season to taste.6. Lay two slices of Parma ham on a board, slightly overlapping. Place a flattened chicken leg on top. Spoon a quarter of the stuffing mixture into the middle of the leg and roll it up, with the Parma ham on the outside. Secure with a cocktail stick. Repeat with the remaining chicken legs. Chill for 30 minutes.7. Heat the oil in an ovenproof frying pan and brown the stuffed chicken legs for 2-3 minutes on each side. Transfer the pan to the oven and cook, uncovered, for 20 minutes or until golden brown and cooked through. Remove from the oven and transfer the chicken to a plate, removing the cocktail sticks. Keep warm.8. Pour the reserved porcini liquor into the pan and bring to the boil on the hob, scraping up any residue from the base of the pan with a wooden spoon. Simmer until reduced by half, then add the balsamic vinegar and cook for 1-2 minutes. 9. Serve with the chicken.



Bobbing Head Punch (recipes)


Bobbing Head Punch

Yield: Makes 20 cups



Ingredients:



Assorted candies

Assorted fruit slices and pieces

Water

6cups white grape juice

4cups ginger ale

2cups apple juice or 2 additional cups ginger ale

Green Food coloring









Preparation:





1.Arrange candy and fruit slices in bottom of 9-inch glass pie plate to create a face. (Remember, the bottom of the face is what will show in the punch bowl.)2.Add water to cover face; carefully place in freezer. Freeze overnight.3.At time of serving, add ginger ale and juice to 4- to 5-quart punch bowl. Tint mixture green. Invert pie plate, placing one hand underneath, run under cold running water to release frozen face. Place ice mold upside down on top of juice mixture; serve.