Ingredients
-
1
-
3
-
1 1/2
-
1 1/2
-
1/2
-
3
-
1
-
1/4
-
-
-
-
-
-
-
Directions
Shredded Chicken and Walnut Sauce, This is from a Penzey’s cooking magazine I think I’ll be trying it very soon!, This was good It definately has sort of a baby shower/tea room brunch kind of taste I added a little minced garlic and toasted the walnuts first for more flavor While I cooked some noodles to pour this over, I got out the pita chips and dipped into it I think it would make a lovely dip with maybe some melted feta over the top I agree with a previous reviewer that this recipe has a lot of possibilities , Makes for a very tasty chicken dish! used chicken breasts & winter wheat bread then followed the directions! It was great served over brown rice & with a fresh fruit salad! And by the way, it even does well as a chicken/rice/fruit tortilla wrap! Many thanks for this great recipe! [Made for Please Review My Recipe Cooking Game]
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Steps
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1
Done
|
In a Large Pan, Simmer the Chicken With Water and 1/2 Tsp Salt Until Cooked, 20-50 Minutes, Depending on Whether It Is Bone in or Not. |
|
2
Done
|
Strain Through Cheesecloth or a Fine Strainer and Set Chicken Aside to Cool. |
|
3
Done
|
Boil the Water Stock Down Until You Have 1 1/2 Cups. |
|
4
Done
|
Remove the Cooled Chicken from the Bones While the Stock Is Reducing and Chop Into 1-Inch Pieces. |
|
5
Done
|
in a Food Processor or Blender, Blend the Walnuts, Onions and Cooled, Reduced Stock. |
|
6
Done
|
Break the Bread Into Chunks and Add to the Blender, Along With 1/2 Tsp Paprika, 1 Tsp Salt and the Pepper. |
|
7
Done
|
Blend to a Smooth Paste. |
|
8
Done
|
Put the Chicken Pieces in a Bowl, Pour the Walnut Paste Over, and Toss Gently to Combine. |
|
9
Done
|
Garnish With the Remaining Paprika and Sliced Black Olives. |
|
10
Done
|
Particularly Nice Served With Fresh Fruit. |
