Stuffed Francolin Breasts
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
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
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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