cshenk > wrote:

> Now what? I want some flavor to it. We have about 2 hours max before
> i do 'somrthing nasty to it' and try to make a meal of it.

How about Chicken Pojarski, a kind o chicken rissoles? I've posted the
recipe before. Here it is, with variations,

Chicken Pojarski

(Pojarski, who apparently invented this dish, was an innkeeper in
Torzhok, Russia in 1820's.)

500 g (about 1.5 lb) chicken flesh (chicken breasts are often used, but
the original recipe called for the whole chicken; I sometimes
add some skin for better flavour)
2 eggs, separated and the whites beaten a bit
salt and pepper to taste
200 g (about 0.5 lb) stale white bread, torn and soaked in water (or in
milk or cream) and squeezed out
1 cup breadcrumbs
about 2 tablespoons butter (or ghee) for frying

Put chicken flesh and white bread through the grinder. In a dish, mix
everything well together with egg yolks and whites. Add salt and pepper
to taste and mix well again. If the mixture is too dense, add some
ice-cold water and mix well again. Form into oblong-shaped cakes, using
about 1 heaped tablespoon or a bit more of mixture for each. Roll them
in breadcrumbs, flatten them to about 1/2 inch thickness and fry in
butter (or ghee) over medium heat for 4-5 minutes on each side till
golden-brown. Don't overcook them. Serve with mashed potatoes, or
french fried potatoes, or peas, or boiled buckwheat, or green
vegetables, or cauliflower, or any combination of the above.

Variations: Add sour cream (50-75 g) (1.7-2.6 oz) mixed with finely
minced garlic (3-4 cloves) to the mixture before frying (that's what I
usually do). Or add some dill to the mixture. Or make Chicken
'Uzbekiston' (sic): pound a chicken fillet very flat; take some more
chicken breast meat and put it through the grinder together with some
onions; add to the mixture some minced cashew nuts, salt, pepper,
butter, and egg and mix well. Put the mixture in the centre of the
flattened fillet and roll the flesh round it, so that the mixture is
sealed inside the fillet. Secure it with some toothpicks if necessary.
Roll in breadcrumbs and fry in hot butter or ghee.

Victor