Archive for » May 29th, 2008«
This is the post, for the second Zaar members recipe I made last night, I served this with Roasted Parmesan Asparagus which was perfect. This was so yummy with the cheesy mustard filling I did not make with the cheese stated instead I used two types of Gruyere, a stronger and a milder one, as this is what I had on hand and I thought it had a wonderful flavour. I also made a lemon mustard sauce to accompany, whilst this was a nice touch the chicken was perfectly moist and tasty as is. To see more photos and reviews of this recipe please click here.
Ingredients
(I used 2 types of Gruyere 1 string 1 milder instead of mozzarella and cheddar.)
125g Ball mozzarella cheese, torn into small pieces
50g Strong cheddar cheese, grated
1 Tablespoon coarse grain mustard
4 Boneless skinless chicken breast
8 Slices smoked streaky bacon, rashers
Method
1. Heat oven to 200C/fan 180C/gas 6.
2. Mix the cheeses and mustard together.
3. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.
4. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 minutes.
5. Tip:If you want to use less bacon, stretch out four rashers using the back of a knife to make each one longer and thinner. Wrap just one around each chicken breast as before.
I served mine over celeriac mash with roasted Parmesan asparagus on the side.
All Photos taken by me unless otherwise stated.
I made two Zaar member recipes last night one as a main and one as a side dish both were very good and paired well together, I will post as two separate posts. The first one was the side dish I made to go with a stuffed mustard cheesy chicken. I love asparagus and this is a super simple, quick recipe that tastes good and still leaves the asparagus with that nice crunch which I like. If you would like to read more reviews of this recipe please click here.
Ingredients
1 1/2lbs Asparagus
1 tablespoon olive oil
Coarse salt
Ground pepper
1/4 Cup Parmesan cheese, finely grated
Method
1. Preheat oven to 450 degrees F.
2. Trim and/or peel tough ends from asparagus.
3. On a rimmed baking sheet, toss asparagus with olive oil.
4. Season with salt and pepper.
5. Arrange asparagus in an even layer on the baking sheet.
6. Sprinkle with Parmesan cheese.
7. Roast in the oven until asparagus is tender and cheese has melted, about 10 to 15 minutes.
8. Serve immediately.
All photos taken by me unless otherwise stated.
Questions about this recipe?
