*  Exported from  MasterCook  *

                          STUFFED PISTOLETTES

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Main dish                        Sandwiches
               Chicken

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -----BUNS-----
  8                    Pistolette buns
  1                    Egg
  3       tb           Water
  6       tb           Butter
  4                    Garlic cloves
                       Parmesan cheese
                       -----CHICKEN-----
    2/3   c            Butter
  3                    Chicken breasts
  1       lb           Shrimp -- deveined and diced
    1/2   c            Green onion -- finely chopped
    1/2   c            Celery -- finely chopped
    1/3   c            Fresh parsley -- finley choppd
  1       cn           Mushroom -- sliced (4 oz.)
    1/3   c            Cooking sherry
  3                    Garlic cloves -- finely choppd
                       Salt
                       Pepper
                       -----SAUCE-----
  3       tb           Butter
  3       tb           Flour
                       Salt
                       Pepper
  1 1/2   ts           Worcestershire
  1       c            Swiss cheese -- grated
    1/4   c            Parmesan cheese -- grated

 Buns: Hollow out buns from bottom. Beat egg and water and brush inside and
 outside of each bun.  Bake in 350 degree oven until brown and crisp. Remove
 and let cool.  Add garlic, passed through garlic press, to melted butter
 and simmer five minutes on low fire.  Brush each bun with garlic butter
 mixture and sprinkle with cheese.  Set aside.

 Chicken: Dice chicken into bite-size pieces. Saute chicken and shrimp in
 one-third cup butter until done.  Remove from skillet and drain well. In
 same skillet, add remaining butter and saute onions, celery, garlic and
 parsley. Salt and pepper to taste.  Remove and drain well. Combine all the
 drained ingredients back into skillet.  Add drained mushrooms and sherry.
 Stir thouroughly.  Set aside.

 Sauce: Melt butter over low heat. Gradually add flour, salt and pepper,
 stirring until smooth.  Slowly add milk, stirring ocnstantly until thick
 and creamy.  Remove form heat.  Add both cheeses and worcestershire. Mix
 well, until cheeses are melted.  Add this sauce to chicken mixture and stir
 until well mixed.  Spoon into individual bread loaves and warm in broiler
 for five mintues.  Serve immediately. may be garnished with chopped
 parsley.

 Serve 8.

 SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
 you by Nancy Coleman



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