Holiday season sure brings a lot of childhood food memories, I remember our kitchen transforming into a busy-commercial-like commissary -- non stop cooking and baking! We just have to be prepared for instant family reunion and unexpected guests. In our list of must haves is Chicken Galantina, easy to make and it can sit in your refrigerator until your next surprise guest arrives...
Ingredients
1.5 kgs Chicken Breast (with skin)
Stuffing
Stuffing
4 slices Ham, finely chopped
4 pcs Vienna sausage, finely chopped
1/2 kg Ground pork
6-8 pcs Olives, chopped
1/4 cup Grated Cheese
as needed, Pistachio , chopped
as needed, Raisins or any Dried Fruit
1 tspn Salt
1/2 tsp White Pepper, powder
1 tspn Salt
1/2 tsp White Pepper, powder
Procedure
In a bowl, mix all stuffing ingredients together. Set aside.
Carefully remove skin and set aside. Flatten and pound breast and spread 3-4 breast in cheese cloth. Add the stuffing mixture inside of the breast and firmly roll the stuffed breast into a compact roll. Spread the reserved skin out, and place stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed roll and firmly roll together in cheese cloth. Repeat procedure with the rest of the breast and stuffing mixture.
Carefully remove skin and set aside. Flatten and pound breast and spread 3-4 breast in cheese cloth. Add the stuffing mixture inside of the breast and firmly roll the stuffed breast into a compact roll. Spread the reserved skin out, and place stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed roll and firmly roll together in cheese cloth. Repeat procedure with the rest of the breast and stuffing mixture.
Steam for 20-30 minutes or Poach for 1 hour.
Food Notes :
1. Serve it with rice for lunch or dinner and as sandwich for a full merienda meal !
2. Store in freezer for 3 months
