Chicken with Walnuts
2 chicken breasts
3-4 garlic cloves, crushed
1 cup walnuts, crushed into little pieces
1/2 loaf of day old bread, Italian/French style bread, without the crust
2 tbsp sunflower oil
1 tsp red pepper or Cayenne pepper
Place the chicken breasts in a medium-sized pot and cover with water. Cook for about 20 minutes on medium heat. Remove the chickens and keep the chicken broth.
As for the bread, make sure it is stale (ie. leave out overnight), remove the crusts and soak the rest in the chicken broth. Take out, squeeze with your palms and place in a large bowl. Then cut the chicken into small pieces and add into the bowl along with the salt, pepper and garlic. Mix very well with a fork into an even consistency. Add the walnuts and mix again. If the mixture is too dry, slowly add and mix some chicken broth with a tablespoon until softer.
Place on a service plate and shape with a fork. Heat the sunflower oil in a small skillet and add the red pepper. When the oil starts bubbling, turn the heat off and pour over the chicken.
Serve this chicken dish as an appetizer with small, toasted bread slices.