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1 tablespoon chopped fresh thyme
12 oz chicken breasts, ground
1 tablespoon vegetable oil
2 slices bacon, chopped
1 large potato, 1 carrot diced
1 cup mushrooms and ½ onion chopped
1/2 tablespoon all-purpose flour
2/3 cup chicken stock parsley and lettuce leaves to garnish
Preheat oven to 375F
(190C). In a skillet, heat oil. Add bacon, onion, potato and carrot. Fry 2 to
3 minutes until onion starts to soften. Add chicken and mushrooms and cook,
stirring, 3 to 4 minutes longer. Stir in flour; cook, stirring, 1 minute. Gradually stir in
stock. Return to heat and cook, stirring, until thickened. Season with salt
and pepper; cool. Place 2 tablespoons chicken mixture in center of each bread
slice and fold over filling. Slightly wet the edges with water to stick. Fry
until golden.
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