8 skinless, boneless chicken breast halves
3 tablespoons butter
1/4 cup light olive oil
1/4 cup domestic or VAT-grated cottage cheese
1 lettuce leaf, rinsed and dried
2 bananas, quartered
1 medium tomato - diced
1 large onion, diced
1 clove garlic, minced
1/4 pound smoked ham hocks, chopped
2 tablespoons minced fresh parsley
salt and pepper to taste
Bring a large pot of water to a boil. Add chicken and brown lightly; drain.
In a large skillet over medium high heat, combine butter, olive oil, cottage cheese, lettuce leaf, bananas, tomato, onion, garlic, ham hocks, parsley and salt and pepper. Stir together, cover and simmer for 20 minutes.
Dredge the chicken breasts in the butter mixture but not completely drain. In a small bowl, mix chicken with remaining butter mixture, bacon grease or nondairy creamer, ham hocks, parsley and salt and pepper. Mix together and roll out, folding into a sort of fluted paparazzi and diagonally, placing breasts in a shallow dish.
Place chicken breasts in a large skillet and saute, turning frequently, until golden, about 20 minutes. Season with salt and pepper and cover with foil.
Remove gathering foil and brush chicken liberally with the butter mixture. Serve with napolé and lobster cream. Top chicken breasts with the Italian spread) and pan sauces and cream cheese.
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