TMs Chicken Cordon Blue

4 skinless and boneless chicken breast halves

Salt
Pepper
Spinach pesto
Sliced Swiss cheese (I grated Emmental- two types don’t know as were Turkish)

Thinly sliced ham (we use thinly sliced beef as can’t find ham here very easily)
½ cup seasoned bread crumbs


Preheat oven to 175 C, 350 F. Butter a 9 X 11 (or smaller) baking dish.



Pound chicken breasts until they are 6 mm thick. Sprinkle both sides with salt and pepper. Place a spoonful of spinach pesto on each slice and spread. Place a slice of “ham”on each layer of pesto, and then a thin layer of grated cheese Roll this up and place a toothpick in the roll to keep it from unraveling.

Place rolled chicken in the greased pan and sprinkle the chicken evenly with the bread crumbs. I poured a little chicken broth in the bottom of the pan so that the leakage from the rolls would not burn. Place in oven and cook for about 30 minutes, until chicken is not pink. Take the pan out of the oven and sprinkle some cheese on top of the chicken pieces and cook for another five minutes.

Take out the oven, remove the toothpick and enjoy. I suggest serving with a little red sauce to enhance the flavors.

Spicy Peach Chutney

4 pounds (2 kilos) sliced peeled peaches
1 cup raisins, I like the yellow raisins
3 or 4 cloves garlic, minced
¾ cup chopped onion
½ cup preserved ginger (I used the pickled stuff you use for sushi b/c I don’t have preserved ginger)
1 ½ tablespoons chili powder
1 tablespoon mustard seeds
1 teaspoon curry powder
4 cups sugar plus 1 ½ tablespoons molasses (OR 4 cups brown sugar)
4 cups apple cider vinegar
¼ cup pickling spice tied up into cheesecloth

In a large heavy pot, stir together all the ingredients (add the cheesecloth wrapped spices last).

Bring to a boil and cook, uncovered, over medium heat until the mixture is the consistency you want it to be. This will take about 1.5 to 2 hours. Stir frequently so that the bottom does not burn.

Take out the spice bag and ladle the mixture into hot, sterilized jars. Wipe rims and seal closed, then place in lightly simmering water bath for 10 minutes. This will seal the jars so that you do not have to refrigerate them until you have opened the jar- if you skip this step you will have to keep the mixture in the refrigerator.