- 2 pounds ground chicken
- 1 tablespoon chopped garlic
- 1 medium onion, finely chopped
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh thyme leaves
- Dash Worcestershire sauce
- 1 tablespoon Essence, recipe follows
- 2 eggs
- 1 cup bread crumbs
- Salt and freshly ground black pepper
- 12 thin slices deli ham
- 10 slices provolone
- 2 (16-ounce) boxes kataifi, defrosted
- 2 pimento stuffed olives
- 1/2 green bell pepper, stemmed, seeded and cut into 1/8 by 1 1/2-inch strips
- 1/2 orange bell pepper, stemmed, seeded and cut into 1/8 by 1 1/2-inch strips
Preheat the oven to 350 degrees F.
In a bowl, combine the chicken, garlic, onion, parsley, thyme, Worcestershire, Essence, eggs, and bread crumbs. Season with salt and pepper. Mix lightly until the ingredients are well combined. Do not overmix or the final product will be too dense.
Lay out a large piece of plastic wrap on a flat surface. Line the plastic wrap with the ham in an 8 1/2 by 14-inch rectangle, leaving a 2-inch border all around. Press the chicken mixture over the ham, leaving a 1-inch border. Spread the cheese slices over the chicken mixture.
Starting with the 14-inch side, grab the plastic wrap. Using the wrap to help you, pull the ham up and over the chicken and cheese mixture and roll like a jelly roll. Press the excess ham over the ends to seal. Leave the roll on the plastic wrap.
Gently unroll the katafi, making sure that you cover it with a damp towel to keep from drying out. Spread the kataifi on the work surface in a rectangle. Remove the plastic wrap and place the chicken roll on 1 side of the kataifi. Carefully roll up in the kataifi, making sure to cover both of the ends.
Spray a baking sheet with nonstick cooking spray. Place the wrapped chicken roll on the baking sheet. Gently press the roll so that it has a mummy-like shape - a head and shoulders at the top and tapering down at the bottom for legs.
Place in the oven and bake until golden brown and the chicken is cooked through, about 45 minutes. If the mummy starts getting too brown, tent with foil. Internal temperature should be 165 degrees F.
Remove from the oven and let cool for 15 minutes before slicing. Decorate with pimento stuffed olives for eyes. Make neck decoration by alternating the pepper strips around the neck area. Place on a decorative platter.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.