CHICKEN BREAST WITH LIME AND COCONUT STUFFING

A good game stew.  The prunes could be replaced with apricots and the chestnuts could be walnuts! The cooking time depends on the meat and also how chunky you want the meat cut up. Casseroles always freeze well.

Ingredients: (Serves 4)

4 Chicken breasts
50 gms. butter
1 small onion chopped
40 gms. shredded coconut
The zest and juice of 1 or 2 limes
1 tsp. grated fresh root ginger
1 round of bread made into breadcrumbs
1 tbs cut coriander
Butter or oil
White wine, ginger beer or water
Salt and pepper

Method:

• Wipe and trim the chicken breasts (you can make this dish with the skin either on or off the joints). Place the breast between two layers of cling film and beat out to make a larger flat piece of chicken.
• Saute the chopped onion with the 50g butter until softened but not coloured. Add the coconut, ginger, breadcrumbs, coriander, seasoning and the lime zest and juice.
• Spread a thin layer of stuffing over each flattened chicken breast and roll it up loosely and secure by rolling up tightly in Cling wrap. Chill for at least 30 minutes before baking,or freeze, allow to defrost in the refrigerator to cook as below.
• Oil or butter an ovenproof dish or roasting tin, place the chicken in it (if the skin has been removed put a little oil or butter on each piece of chicken) and pour about 50 ml of wine, ginger beer or water into the base of the dish.
• Bake in AGA on the second set of runners(always counting from the top) in the roasting oven for 20-30 mins and the juices run clear.
• or in Electric fan oven 170°c (Gas mark6) for 20-30 mins.depending on the size of the joints and the juices run clear
• Remove the chicken from the dish. Add a little more wine or water to the dish and loosen the sediment, then pour into a saucepan. Reheat and reduce if necessary, or thicken with 1 tsp. cornflour slaked with a drop of water and added to the boiling liquid, stirring as it thickens. Pour over the chicken. Serve on a bed of rice and with a colourful selection of stir-fried vegetables.