2 medium-sized chicken breasts, each weighing around 1.5 kg or a turkey breast (2.5 kg)
1 tablespoon of salt
Stuffing:
1/2 cup of chopped fresh thyme leaves
2 tablespoons of finely chopped onion
1/4 cup of butter, softened
1/2 cup of chicken broth
2 cups of breadcrumbs
To taste: salt and pepper
Cobertura dourada e pêssegos:
1 can of turkey gravy (approximately 0.5 kg)
2 tablespoons or more to taste, of beef extract
2 medium-sized chicken breasts, each weighing around 1.5 kg or a turkey breast (2.5 kg)
1 tablespoon of salt
Stuffing:
1/2 cup of chopped fresh thyme leaves
2 tablespoons of finely chopped onion
1/4 cup of butter, softened
1/2 cup of chicken broth
2 cups of breadcrumbs
To taste: salt and pepper
Cobertura dourada e pêssegos:
1 can of turkey gravy (approximately 0.5 kg)
2 tablespoons or more to taste, of beef extract
Wash and dry the chicken; season inside with salt
Prepare the stuffing by frying the thyme leaves and onion in butter until lightly browned
Add the chicken broth and bring to a simmer
Remove from heat and stir in breadcrumbs
Season to taste and stuff the chicken
Place the chicken in a shallow baking dish and brush with melted butter or margarine
Bake in a moderate oven for around 1 hour, or until the chicken is cooked through
About 20 minutes before the chicken is done, prepare the topping by removing the turkey gravy from its can and mixing it with beef extract
Brush the top of the chicken with this mixture and arrange slices of turkey around it
Return to the oven for an additional 20 minutes
Let it stand for about 8 hours.
