Jellied Chicken Breasts

attractive dish, Jellied Chicken Breasts may be served as an unusual hors d’oeuvre or decorative main dish.

4 whole chicken breasts, skinned and boned

4 thin slices of smoked ham

1 pint chicken stock

1 teaspoon salt

1 teaspoon black pepper

6 spring onions , finely chopped

1-inch piece fresh root ginger, peeled and thinly sliced

2 fl. oz. sherry

2 oz. gelatine, softened in

2 tablespoons water

Wrap each chicken breast in a slice of ham and place them in a medium-sized flameproof casserole. Pour in the stock and add the salt, pepper, onions and ginger.

Place the casserole over moderate heat and bring to the boil. Reduce the heat to low, cover the casserole and simmer gently for 45 minutes, or until the chicken is tender.

Remove the casserole from the heat and, with a slotted spoon, carefully lift out the chicken breasts. Place them in a medium-sized serving dish.

Strain the cooking liquid into a bowl and then return it to the casserole. Add the sherry and softened gelatine and bring to the boil over moderate heat, stirring constantly. Boil for 2 minutes.

Remove the casserole from the heat and pour the liquid over the chicken breasts.

Allow to cool and then place the dish in the refrigerator. Leave for at least 3 hours, or until the liquid has set.

Serve, straight from the dish.

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