HERBY CHICKEN SLICES
LAMB CHOPS WITH ORANGE AND CRANBERRY SAUCE
HAZELNUT TURKEY ESCALOPES
4 Slices Wholemeal Bread, crusts removed
2 Tsp. mixed Dried Herbs
4 Skinless Chicken Breasts Sliced horizontally
Tin Condensed Chicken Soup
4 oz Mushrooms, sliced
Salt and Pepper
8 Loin lamb chops
Salt and pepper
4 Tblsps. of oil
Grated rind and juice of 1 orange
2 x 190 gm jars of Cranberry sauce
4 Turkey pieces
1 beaten egg
6 oz Hazelnuts, chopped
1 Tblsp. Grated orange zest
2 oz Butter
1 Tblsp. oil
Pre heat oven at Gas Mk8/230C. Tear the bread and put the pieces into the bottom of an ovenproof dish. Sprinkle with 1 tsp of the herbs and season. Lay the chicken on top and sprinkle remaining herbs on top of the chicken. Mix the soup with ½ pt, of water and pour over. Bake for 25 minutes, then scatter the mushrooms on top and bake for a further 5 minutes.
Put the chops in a bowl and season. Add the oil and orange rind and marinate for 10 minutes. Grill the chops for 10 minutes turning once, pour the orange juice and cranberry sauce into a pan and bring to the boil, then reduce heat and cook till the sauce thickens. Serve the chops with the sauce poured over.
Put the beaten egg on a plate. Flatten out the turkey pieces between cling fim. Mix the orange zest and hazelnuts in a bowl. Dip the turkey in the egg then into the hazelnut mixture. Heat the butter and oil in a pan and fry the escalopes till cooked through.
©Scotland4me.net2004-2010