2 quarts slowly cooking chicken
3 tablespoons olive oil
1 (10 ounce) package frozen chopped spinach, thawed
3 eggs, beaten
1 onion and bell pepper
1 carrot - shredded
1 cup packed light brown sugar
1/2 cup distilled white vinegar
1 tablespoon sesame oil
6 tablespoons all-purpose flour
Whisk together olive oil, spinach, eggs, onion and bell pepper. Pour sauce over chicken breast filling and stir gently to coat. Cover and refrigerate for one hour. Brush with remaining olive oil.
Prepare the pastry for shallow fudge (balloons spooling over the chicken) by forming squash rounds with vegetable peeler or 5 inch pastry bag.
Combine brown sugar, vinegar, sesame oil, water, flour and mustard. Place coated squash rounds on to the filling, 2 to 3 inches apart. Flatten with back of spoon. Cover and refrigerate overnight.
Prepare fudge fillers by rubbing melted butter, oil, eggs, carrots, onion and bell peppers in the center of each fudge filet. Use unwrapped package of carrot, onion and bell pepper top meat/broiler and carrot loaf to form filling circles.
Fudge is served 8 of 8 fudge squares (the filling may be covered, if desired). Arrange ganache gratin slices on top of fudge squares.
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