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Chicken et Lobster on Penne

ingredients

serves 4
butter, for greasing
6 chicken supremes
450 g (1 lb) dried penne rigate
6 tbsp extra virgin olive oil
90 g (3 oz) 1 cup freshly grated Parmesan cheese
salt

filling

115 g (4 oz) lobster meat, chopped
2 shallots, very finely chopped
2 figs, chopped
1 tbsp Marsala
2 tbsp breadcrumbs
1 large egg, beaten
salt and pepper

method

1. Grease 6 pieces of foil large enough to enclose each chicken supreme and lightly grease a baking tray (cookie sheet).

2. Place all of the filling ingredients into a mixing bowl and blend together thoroughly with a spoon.

3. Cut a pocket in each chicken supreme with a sharp knife and fill with the lobster mixture. Wrap each chicken supreme in foil, place the parcels on the greased baking tray (cookie sheet) and bake in a preheated oven at 200°C/ 400°F/Gas Mark 6 for 30 minutes.

4. Meanwhile, bring a large pan of lightly salted water to the boil. Add the pasta and 1 tablespoon of the olive oil and cook for about 10 minutes, or until tender but still firm to the bite. Drain the pasta thoroughly and transfer to a large serving plate. Sprinkle over the remaining olive oil and the grated Parmesan cheese, set aside and keep warm.

5. Carefully remove the foil from around the chicken supremes. Slice the supremes very thinly, arrange over the pasta and serve immediately.
The cut of chicken known as supreme consists of the breast and wing. It is always skinned.

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