We’re almost at the end of the year, right, colleagues? Have you already taken the delicious Christmas junk out of the closet? I already! So I’m going to start publishing some ideas to serve at Christmas and New Year’s Eve as Santa Claus is already on his way. I developed this recipe for that Campinas magazine that will be published in the End of the Year edition. They asked me for an option for a light supper and, without modesty, it was a scandal!
In this medallion, instead of the
traditional and more caloric bacon, we will use pastrami which is a lean cured meat, generally found in deli restaurants.
Ingredients:
750g ground chicken breast and
seasoned in your own way;
12 slices of pastrami;
6 units of chopped dried apricot
in small pieces;
6 pieces of pitted plums
chopped into small pieces;
6 slices of light cheese or
other cheese of your choice.
Season the meat with
condiments you prefer the day before and keep in the fridge.
For assembly, use a little
olive oil in your hands, take a generous amount of chicken and shape it into a ball.
Then flatten like a hamburger. Repeat this operation forming
two chicken “burgers”.
In one of the parts, place the
center a slice of cheese, spread over it a piece of chopped apricot and
a piece of plum also chopped. Cover with the other “hamburger” by pressing
with your hands to shape the medallion.
Okay, and fatia do pastrami no
widthwise and roll it over the medallion. You will need 2 slices to
circle the entire medallion. Secure the pastrami slices with toothpicks.
dente.
Arrange the medallions in a
baking tray greased with olive oil.
Now make a mixture with:
2 tablespoons of sauce
soja (shoyu);
1 tablespoon of sugar
muscovado;
1 spoon (coffee) of honey;
1 teaspoon of vinegar
balsamic.
Brush on both sides of the
medallions and bake in a preheated oven at 200º until both
sides are golden.
This recipe yields 6 medallions
big ones.
*PS – You can replace the pastrami with bacon strips and use the filling of your choice, ok?
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