Stuffed pistolettes
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Stuffed pistolettes
  Sandwiches    Chicken  
Last updated 6/12/2012 12:53:29 AM. Recipe ID 15304. Report a problem with this recipe.
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      Title: Stuffed pistolettes
 Categories: Main dish, Sandwiches, Chicken
      Yield: 8 Servings
      8    Pistolette buns
      1    Egg
      3 tb Water
      6 tb Butter
      4    Garlic cloves
           Parmesan cheese

    2/3 c  Butter
      3    Chicken breasts
      1 lb Shrimp; deveined and diced
    1/2 c  Green onion; finely chopped
    1/2 c  Celery; finely chopped
    1/3 c  Fresh parsley; finley choppd
      1 cn Mushroom; sliced (4 oz.)
    1/3 c  Cooking sherry
      3    Garlic cloves; finely choppd

      3 tb Butter
      3 tb Flour
  1 1/2 ts Worcestershire
      1 c  Swiss cheese; grated
    1/4 c  Parmesan cheese; grated
  Buns: Hollow out buns from bottom. Beat egg and water and brush
  inside and outside of each bun.  Bake in 350 degree oven until brown
  and crisp. Remove and let cool.  Add garlic, passed through garlic
  press, to melted butter and simmer five minutes on low fire.  Brush
  each bun with garlic butter mixture and sprinkle with cheese.  Set
  Chicken: Dice chicken into bite-size pieces. Saute chicken and shrimp
  in one-third cup butter until done.  Remove from skillet and drain
  well. In same skillet, add remaining butter and saute onions, celery,
  garlic and parsley. Salt and pepper to taste.  Remove and drain well.
  Combine all the drained ingredinets back into skillet.  Add drained
  mushrooms and sherry. Stir thouroughly.  Set aside.
  Sauce: Melt butter over low heat. Gradually add flour, salt and
  pepper, stirring until smooth.  Slowly add milk, stirring ocnstantly
  until thick and creamy.  Remove form heat.  Add both cheeses and
  worcestershire. Mix well, until cheeses are melted.  Add this sauce
  to chicken mixture and stir until well mixed.  Spoon into individual
  bread loaves and warm in broiler for five mintues.  Serve
  immediately. may be garnished with chopped parsley.
  Serve 8.

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Recipe ID 15304 (Apr 03, 2005)

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