300 g of smoked chicken breast, perdue or chester
1/2 cup of butter
1 tablespoon of grated ginger (optional)
1/2 tablespoon of all-purpose flour
1/4 cup of water
Molho:
1 cup of grape jelly
2 tablespoons of lemon juice
1 tablespoon of prepared mustard
1 tablespoon of English Worcestershire sauce
1 tablespoon of pickled cucumber
300 g of smoked chicken breast, perdue or chester
1/2 cup of butter
1 tablespoon of grated ginger (optional)
1/2 tablespoon of all-purpose flour
1/4 cup of water
Molho:
1 cup of grape jelly
2 tablespoons of lemon juice
1 tablespoon of prepared mustard
1 tablespoon of English Worcestershire sauce
1 tablespoon of pickled cucumber
Cut the smoked chicken breast into cubes. Reserve
Melt the butter, add the chicken cubes, ginger (if using), and cook for 5 minutes, stirring occasionally
Dust with flour and mix well
Add water and cook until a creamy consistency is reached
To serve, place a small amount of the filling on each baked potato, and top with 1 tablespoon of the following sauce: Blend grape jelly, lemon juice, mustard, and English Worcestershire sauce in a food processor
Add pickled cucumber and mix well
Serve.
