You don’t wanna cram for your potluck contribution come this holiday season. NOW is the best time to ready your recipe for your Christmas parties at home, too. Thought I’d share with you my favorite chicken relleno recipe.
It’s pretty easy to make contrary to the perception that one has to slave herself in the kitchen to be able to do this–NOT!
Well, Merry Christmas!
1 whole chicken, about 1.5 kilos, deboned
1/2 kilo ground pork
1 pack sweet ham, finely diced
3/4 cup pickle relish
1 small can crushed pineapple, drained
1 box cheddar cheese, grated
1/4 cup cream of mushroom soup (powdered)
1 egg, slightly beaten
1 large onion, roughly minced
1 large red bell pepper, minced
2 sliced white bread (tasty), cut into small pcs
1/2 cup raisins, chopped
1/2 cup chopped flat parsley for garnish
salt and pepper to taste
Debone chicken or ask your butcher to do it for you. Season with salt and pepper. Set aside.
For the filling:
Mix all the remaining ingredients.
Stuff the chicken with the mixed ingredients.
Preheat oven at 350C. Bake for an hour or until chicken is cooked.
Let stand for twenty minutes. Sprinkle with parsley for garnishing.
Serve with the chicken dripping on the side.