Tag-Archive for » Mozzarella «
This is quite a simple stuffed chicken recipe to put together and tastes good too. I served ours over tagliatelle and asparagus with a sauce and I have listed ingredients for this below, but feel free to serve it however or with whatever you would like. I mainly made the sauce to toss through the pasta although I did serve the remainder in a gravy boat to drizzle over the chicken.
Ingredients
2 Chicken breasts
1/2 Avocado, sliced thinly
4 Sun-Dried tomatoes, sliced
2 Tablespoons sun-dried tomato pesto
100g Basil mozzarella, sliced
200g Fresh tagliatelle
200g Asparagus spears, chopped
4-6 Prosciutto slices (2 per breast if the slices are wide and 3 per breasts if they are thinner, enough to secure around breast.)
Sauce
50ml Dry white wine
3 Tablespoons sun-dried tomato pesto
1 Cup cream
2 Teaspoons seeded mustard
1/2 Teaspoon lemon pepper seasoning
3/4 Cup Parmesan cheese
1-2 Teaspoons cornflour
Method
1. Pre-Heat oven to 180 degrees Celsius.
2. Slice breast down the center length ways, careful not to cut all the way through, open breast out, pound with a meat mallet until of equal thickness.
3. Spread 1 tablespoon of sun-dried tomato pesto over one side of the chicken, lay avocado, tomatoes and mozzarella on top of pesto, fold breast over to cover filling, wrap the prosciutto slices around the breast to secure. Repeat with remaining breast.
4. Place breasts in an oven proof dish, drizzle a little oil over, bake for about 30 Min’s or until chicken is cooked through.
5. While chicken is cooking, cook tagliatelle and asparagus, drain and set to one side.
Sauce
1. In a saucepan add wine, pesto, cream, mustard and lemon pepper seasoning, stir well, add cheese and stir until melted, mix a little water with the cornflour, add to sauce and stir until sauce thickens.
2. Pour enough sauce over pasta and asparagus to just coat, toss through. Serve remaining sauce in a jug on the side to drizzle over chicken.
To Serve: Place pasta on a plate top with chicken either whole or cut in half, Drizzle extra sauce over and garnish with fresh basil if desired.
All photos taken by me unless otherwise stated.
This is a really quick recipe to put together, I served mine over celeriac mash but it would also be good over wild rice or regular mashed potato. Here in Switzerland they sell veal in packs of 4 small medallions and I do 4 per person, if your veal medallions are large, I would cut them in half, as it will be too much meat. To make it easier to cook I would probably leave the medallions whole and cut in half once cooked.
Ingredients
8 Veal medallions
200g Mozzarella cheese, sliced
1 Red onion, chopped finely
3 Cloves garlic, crushed
500g Small vine tomatoes
1 Tablespoon Tomato paste
1 Teaspoon sugar
11/2 Teaspoons chicken stock granules
100ml Water
50ml Dry white wine
3 Tablespoons mint, chopped finely
4 Tablespoons cream
Pepper to taste
2 Teaspoons cornflour
Method
1. Pound veal medallions with a meat mallet until of equal thickness, place sliced mozzarella on top of the medallion and top with another medallion, repeat with remaining 6 medallions.
2. Heat some oil in a pan, add medallions, cook medallions until browned on both sides and cooked as desired. I cook mine about 3-4 Min’s a side but they were thin and small.
Sauce
1. Add a little oil to a pan, add onion and garlic, cook until onion softens, add tomatoes, paste, sugar, stock, water and wine, cook about 5 Minutes, until tomatoes soften.
2. Blend or process until smooth, add cream, pepper to taste and mint, mix a little water with the cornflour, add and stir until sauce thickens slightly.
To Serve: Serve over mash or rice and pour sauce over.
Serves 2
All photos taken by me unless otherwise stated.
