Cut a deep pocket in each chickenbreast, and then season with salt andpepperand then stuff the chickenwith the slices of smoked Brie cheese andham, making sure they are pushed right down into the pocket
2 chickenbreasts. 1salt and black pepper. 12 roasted red peppers, jarred (in brine - no sugar/oil etc). 11 cup (240ml) of chicken stock. 11 tsp of paprikaPlace a chickenbreast in between some plastic wrap and flatten with a rolling pin). 1Lay the chickenbreast on plastic wrap, fill with half the feta cheese and using the cling film, roll up tightly), repeat with the other chickenbreast. 1Place in the fridge for a couple of hours , or even the night before (it will just firm them up slightly and hold them in shape). 1Spray a frying pan with spray oil over a medium heat. 1Remove the plastic wrap from the chicken, and season with salt and black pepper. 1Place on the frying pan and brown all sides of the chicken roll. 1Place on a baking tray in the oven for approx 15 mins till chicken is cooked through. 1While the chicken is cooking you can make the sauce. 1Add the roasted red peppers, tomato paste, stock and paprika to a blender and blend till smooth. 1Add to a small saucepan and heat till it thickens. 1Serve the chicken sliced and drizzled in the roasted red pepper sauce with your choice of sides
I stuffed the chickenand then wrapped it in Parma ham for another layer of flavour, and to help keep the stuffing inside the chicken, and then I scattered some tomato wedges around the chickenand baked it for about half an hour
Can be poured over chickenbreasts or pork chops before baking and served with a baked potato. Using a food processer , mince the onions and the garlic until you end up with a puree
I make an incision and cut a pocket into the ChickenBreastand stuff the cavity with Ricotta and some jarred Sun dried Tomatoes in Olive Oil, a twist of freshly ground black Pepperand wrap around the Ham
I think this is partly due to the fact that I really overstuffed the chickenand partly due to the way I stuck the cocktail sticks in to hold the breasts together
To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt andpepper to taste. Use a sharp knife to cut a slice through the middle of the chickenbreasts, but not all the way through, creating a pocket for the filling
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