![]() ![]() Add the spinach to the pan, mix into the pan juices and return to the oven for a further minute to wilt the leaves. Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Mix ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano in a bowl. Scatter over the chicken breasts, drizzle with olive oil and cook for 10 minutes.Īrrange the cherry tomatoes around the chicken and cook for another 10 minutes until the chicken is cooked through and the tomatoes are softened. Preheat the oven to 350 degrees F (175 degrees C). In a small bowl mix together the parsley, breadcrumbs, Parmesan and lemon zest and season with salt and freshly ground black pepper. Carefully wrap each chicken breast in two overlapping slices of ham and place the chicken in a small roasting tin. To the bowl, add the cheddar cheese, cream cheese, chives, ¼ teaspoon salt and ¼ teaspoon pepper. ![]() Turn the onion mixture into a bowl, and leave to cool slightly. Chop the broccoli into small, pea-sized pieces then add it back to the bowl. For the stuffing: Melt the butter in a small saucepan, add the onion and garlic, and cook gently over a low-medium heat, stirring occasionally, for a few mins until soft but not coloured. Remove the broccoli from the microwave and drain it very well on paper towels. Secure the broccoli cheese filling by closing the flap and securing both edges of the chicken breast with 2-3 toothpicks or more until it holds together. Stuff a chicken breast with 1/4 of the broccoli mixture by placing it in between the flap. Season with salt and ground black pepper. Divide the broccoli mixture into fourths. Turn the chicken breasts back over so that they are smooth side up and lay a thyme sprig on top of each. Cover the bowl (a large plate works best) then microwave the broccoli for 2 minutes. Place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3/8 inch thick. Fold the chicken back over to seal the cheese inside. Open the pocket up and neatly spread the cheese into the pocket. ![]() Turn the chicken breasts over so that the smooth side is on the chopping board and using a small sharp knife cut a pocket the length of the breast and under the small false fillet and being careful not to cut all the way through the chicken breast. ![]()
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