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Stuffed francolin breasts

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Stuffed Francolin Breasts

Ingredients

  • 6 boneless francolin breast halves

  • 1 tablespoon vegetable oil

  • 1 tablespoon butter

  • 1 medium onion, sliced

  • 4 ounces sliced mushrooms

  • 1 rib celery, thinly sliced

  • 1 egg, beaten

  • 1 tablespoon chopped fresh parsley

  • 2 tablespoons fine dry breadcrumbs

  • 2 teaspoons grated parmesan cheese

  • 3/4 cup shredded mozzarella cheese

  • salt and pepper

  • 1 can (10 1/2 ounces) condensed tomato soup

  • 1/2 cup water

  • 1/2 teaspoon leaf basil, crumbled

  • Preparation

  • Place francolin pieces between sheets of plastic wax; gently pound with a meat mallet to flatten evenly. Be careful not to tear or break through.

  • In a large skillet, heat vegetable oil and butter; sautι onion slices, mushrooms, and celery until tender. Add egg, parsley, bread crumbs, Parmesan cheese, and mozzarella cheese. Stir to blend well.

  • Sprinkle francolin breasts with salt and pepper; fill with even portions of the filling mixture. Roll up and secure with toothpicks.

  • Arrange francolin breasts in a shallow 3-quart baking dish, spooning any extra filling around the meat.

  • Mix soup with 1/2 cup water and the basil; pour over breasts.

  • Bake at 350°, basting occasionally with sauce in the baking dish, for 55 minutes to 1 hour. Remove toothpicks and serve with rice or potatoes. Serves 4 to 6.


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