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1/4 cup oil |
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Heat oil, brown chicken in single layer; do not overcook. Drain on absorbent paper, cool. |
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Layer three halves of pastry together, brushing each with some of the butter. Spread layered pastry with 1/8 of the mushroom mixture. Top with a fillet, fold in sides and roll up to form a parcel. Repeat with remaining ingredients. |
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Place parcels on oven trays, brush with remaining butter. This may be done 6 hours in advance. Just before serving, bake parcels in moderate oven for about 20 minutes or until pastry is well-browned. Serve with redcurrant sauce. |
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8 large chicken breast fillets |
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30g butter |
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Heat |
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Stir in, cool. |
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1 onion |
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chop |
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Cook, stirring, until mushrooms are soft and liquid has evaporated. |
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2 cloves garlic |
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crush |
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375g mushrooms |
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chop finely |
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1/2 teaspoon freshly ground pepper |
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1/3 cup fresh parsley |
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chopped |
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12 sheets fillo pastry |
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halve crossways |
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95g butter |
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melt |
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redcurrant sauce |
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3 oranges |
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cut rind of one into thin strips, juice all three |
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Combine, bring to boil, simmer uncovered 10 minutes, stirring occasionally |
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1 cup port |
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1 cup redcurrant jelly |
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1 teaspoon French mustard |
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1/2 teaspoon pepper |
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1 small chicken stock cube |
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crumbled |
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1 tablespoon cornflour |
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blend |
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stir in, stir until mixture boils and thickens |
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2 tablespoons water |
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