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Braised Kipfler and Baby fennel gratin  Rate Recipe
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500gm thinly sliced unpeeled Kipfler potato
6 thinly sliced baby fennel
½ cup chicken stock
½ cup cream
½ cup grated parmesan cheese
½ cup breadcrumbs
1 bunch fresh thyme leaves
Arrange the sliced potato on an oven proof roasting tray. Top the potato with sliced fennel and season with salt and pepper.  Combine stock, cream and cheese and pour it over the potato mixture.  Sprinkle with breadcrumbs and thyme leaves and bake in the oven on 200c for 35 minutes.  Serve with the crab stuffed chicken.
Baked Crab and Cheese Stuffed Chicken Breast Wrapped in Prosciutto
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