may the farce be with you

One of my new favorite words is “farce”. French for “stuffing”, farce is a great way to sneak extra flavor into an ordinary meal and utilize those leftovers otherwise waiting to rot in the back of the refrigerator.

We made this in class:

And I made this in my underwear:

(Couldn’t eat it in my underwear, though. There were people around.)

To make my version, you’ll need to gather a few items:

-boneless, skinless chicken breasts or thighs (trimmed of excess fat, pounded thin)

-mild Italian sausage (in bulk, or casings removed)

-leftover apple-onion chutney (recipe featured in the post, “if it’s got goat cheese…“)

-toothpicks (don’t use broken up skewers, like I did. That’s just ridiculous)

S & P

flour

eggs (beaten)

ground pretzels (d.i.y.)

oil

Lay the breasts or thighs flat. Stuff with a bit of sausage and chutney. Do not over-stuff; you’ll end up getting frustrated and making a mess. I promise.

Roll the chicken tightly and secure with toothpicks. Season the outside with S & P. Coat the farced chicken in flour, then egg, then ground pretzels. Brown on all sides in oil over medium-high heat to create a crispy, golden crust. Finish in a 375-degree Fahrenheit oven until cooked through, about 20-25 minutes.

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1 comment
  1. I like pocketing the breasts with a filet knife and piping wiht a pastry bag, as well.

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