Birch Bark Chicken Recipe

• 4 sht birch bark, (if unavailable, use foil) string, for tying, (if using birch bark)
• 1/2 c. good quality maple syrup
• 1/4 c. extra virgin olive oil
• 1/2 c. fennel, julienned carrot, diced
• 4 x chicken, breasts, boneless, and, skinless assorted wild mushroom
• 3 Tbsp. Dijon mustard
• 1 sprg fresh marjoram

1. Preheat the oven to 400 degrees Fahrenheit.
2. Soak the birch bark overnight in water, flavoured with about 1/4 c. of maple syrup.
3. Saute/fry carrots and fennel in 1/2 of the extra virgin olive oil and remove from the pan.
4. Add in the chicken breasts and pan-fry till brown.
5. Place one chicken breast in the middle of each sheet of birch bark, followed by some of the carrot and fennel saute/fry and a dash of maple syrup.
6. Wrap each parcel with string and bake in oven for 10 min.
7. Saute/fry the mushrooms in remaining extra virgin olive oil and add in the rest of the maple syrup.
8. Fold in the mustard and the marjoram.
9. Reserve hot.
10. Remove the pkgs.
11. of birch bark from the oven.
12. Cut each package open and serve leaving the birch bark underneath.
13. Top with the mushroom ragout.

birch bark, maple syrup, extra virgin olive oil, fennel, chicken, mustard, marjoram

Taken from cookeatshare.com/recipes/birch-bark-chicken-84595 (may not work)