Chicken Momi
The Junior League of Hamilton-Burlington, Ontario
The Eastern Junior League Cookbook
6 whole chicken breasts, split and boned
Salt
1/4 cup butter
1/4 cup honey
2 tablespoons soy sauce
4 tablespoons sesame seeds
Papaya and lime slices for garnish (optional)
Pound chicken breasts to flatten slightly. Sprinkle with salt. Top each with a scant 1/4 cup of stuffing and fasten with skewers or toothpicks. Place skin side up on a greased baking dish.
Melt butter with honey and beat in soy sauce. Spoon over chicken. Bake at 325° for about 45 minutes, basting with drippings frequently. Sprinkle with sesame seeds. Increase temperature to 450° and bake 10 minutes longer, or until well browned. Garnish with papaya and lime slices.
Yield: 12 servings
Stuffing:
1/2 cup light cream
2 cups soft bread crumbs
2/3 cup finely chopped onion
2 3-ounce cans water chestnuts, drained and minced
1/4 cup butter
1/2 pound ground veal
1/2 pound ground pork, cooked and drained
2 eggs
2 tablespoons soy sauce
2 teaspoons grated fresh ginger root
1/8 teaspoon cayenne
Pour cream over bread crumbs. Sauté onion and water chestnuts in butter. Mix cooked onion mixture with softened bread crumbs and remaining ingredients.
Notes:
Seriously cut back on the amount of butter
Didn’t have water chestnuts so left them out, and used four chicken thighs as that’s all I had on hand
Probably had about half as much chicken as it calls for so I made meatballs with the rest of the stuffing mix