Trampoline Chicken Recipe

Directions

Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside.

Grease and flour three 9 inch round cake pans as directed on package. Bake chicken strips in preheated oven, turning once, until they are golden brown. Place the strips in the prepared pans.

In large skillet, add butter and flour. Stir constantly, until mixture resembles coarse crumbs. Remove from heat and stir in parsley, salt, mushrooms, eggs, cornstarch, olive oil and chopped onion. Pour mixture over chicken strips. Garnish with mushrooms and onion, and sprinkle with pepper. Cover and refrigerate for at least one hour.

Preheat oven to 375 degrees F (190 degrees C).

Remove chicken from pans, and place on the flat side of the pan. Roll out chicken thighs, and sprinkle with the remaining 1 teaspoon of pepper. Place breasts on the pan.

Bake uncovered for 25 minutes per inch of measured circumference. Reduce temperature to 350 degrees F (175 degrees C) for 14 minutes, then bake an additional 25 to 30 minutes. Remove and discard the golden crispy strips of chicken.

In a separate small bowl, stir together the minced cloves garlic and 1/8 teaspoon cinnamon. Spoon 1/2 cup of the cinnamon mixture over each breast. Sprinkle half of the bacon over the breasts, and top with 1 tablespoon of minced garlic. Spread cheese over breast; marinate in refrigerator for 2 to 3 hours or overnight.

During the last minute of the oven, preheat oven to 350 degrees F (175 degrees C). Fatten breasts by gently flattening with hands and roll them out. Place breasts into warm oven, and spoon remaining 1/2 teaspoon pepper over the tops. Turn breast so that ratio is 45:30:25.

Bake uncovered for 50 minutes per inch of measured circumference, or until browned. Turn breast out onto baking sheet, and brush evenly with egg/cornstarch mixture. Cool for 10 minutes, then turn once more to cool completely. Cover breast, and refrigerate overnight.

Make the filling: Beat egg white and the 1/2 teaspoon pepper in medium bowl until stiff peaks form. Mix flour into egg white. Beat egg white mixture into flour and cinnamon until blended. Beat cream into egg white until stiff peaks form. Beat cream with fingertips until so that thick that it is no longer pink. Pour filling into prepared pans.

Bake uncovered for 6 to 7 minutes in the preheated oven, or until cooked through (no longer pink inside). Serve hot or cold.