Chicken Lucia

4 chicken supreme (skin removed)

Serves 4

Filling

Requires

1 pack of fresh Spinach, cooked, drained and cooled
150g feta cheese, crumbled
3 T. soy sauce
3 T. white wine
1 T toasted hulled sesame seeds
1 shot of Pernod
Pinch of paprika
A few turns of freshly ground black pepper

Method

1. Make a lateral slice along chicken breast to make a pocket for the filling.
2. In a large bowl add all of the above ingredients and mix well.
3. Form 4 (golf ball size) balls
4. Stuff each chicken breast with filling and set 4 stuffed chickens aside and prepare bread crumb coating.

Bread crumb coating

Requires

560 g plain bread crumbs
1 T. hulled sesame seeds
Pinch of paprika

Egg Mixture

2 eggs- whisked
1 T. Soy Sauce
1 T. White Wine

Flour

140g flour

Method

1. Get three bowls and place flour in one bowl, whisked eggs, wine & soy sauce in another and bread crumbs, sesame seeds and paprika in another.
2. First dip each breast in flour
3. Then dip into egg mixture and finally into the bread crumb mixture.
4. Place 4 chickens onto a greased baking dish.
5. Bake at 180°C (350°F) / gas 4 for 35 minutes; in a pre-heated oven.

For the sauce

Requires

Mix all into a blender
1 450g jar of apricot preserves
2 and ½ T. of soy sauce
3 cloves garlic
1 t. lemon juice

Method

1. Blend for a few minutes or until garlic is well blended. If mixture is too thick add 1 T. warm water.
2. Place in a small saucepan and warm just before serving.

To serve chicken pour a generous amount of sauce over each chicken.

Serve with seasonal vegetables and  buttered rice.