Tag-Archive for » Mozzarella «
This is a wonderful, super simple and easy recipe to make. It is one of my picks for the recipe swap I am in I always love recipes that are simple and taste great. I added lots of pesto to the stuffing as well as to the outside of the chicken as I love pesto. The chicken comes out wonderfully tender with oozing melted mozzarella in the middle, it is wonderful. I baked mine as it was pouring here and I could not fire up the grill I will look forward to grilling it next time. I served mine with carrot rosti topped with a dill cumin sauce and it was very yummy. If you would like to see my carrot rosti recipe please click here. If you would like to see the original recipe for the chicken mozzarella click here.
If you have been keeping up with the progress of my beautiful handcrafte
d camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
NOTE: I used more pesto than stated as I put lots on the inside and out and my chicken breasts were quite large, so took more mozzarella than listed.
4 boneless skinless chicken breasts
1/2 tablespoon fresh ground black pepper
1/2 cup pesto sauce (you can use store bought or use your favorite homemade.)
1/2 cup mozzarella cheese (small perlini mozzarella balls work best,you can use larger mozzarella, just cut it down into small pieces.)
1/2 cup roasted red pepper, sliced
Method
1. Pre-heat grill to high heat.
2. Oil grill with light coat of oil (for charcoal oil before heating).
3. Rinse chicken;pat dry.
4. With sharp knife, cut a pocket deep lengthwise into the edge of each chicken breast. be careful not to cut all the way through.
5. Season chicken with pepper.
6. Spread 1 tablespoon pesto into each pocket.
7. Fill each pocket with 1/4 of mozzarella balls and 1/4 of the red pepper slices.
8. Spread remaining pesto over outside of chicken breasts to give it a light, even coating.
9. Lay chicken on oil grill. Close lid.
10.Cook until browned on bottom (about 7 minutes).
11. Turn and continue cooking until browned on other side and no longer pink in center; about 7 minutes longer (carefully cut to test).
12. Serve hot with some crusty bread, a tossed green salad, and fresh fruit.
All photos taken by me unless otherwise stated.
This is a super easy weeknight meal, very few ingredients, but is quite lovely, I think sometimes simple is great. Makes for an easy meal to make and kind on the wallet but very satisfying. I served mine with pasta, it would also pair well with gnocchi or rice.
If you have read the earlier post I wrote on the natural cutting boards I brought back from OZ you can find a description with a couple of photos under my natures cutting boards page. I will be uploading more photos once I can get something nice as a backing to make them stand out. I will also let you know the separate web address for them once it is finished.
Ingredients
500g Cherry Tomatoes
5 Cloves garlic, unpeeled (large ones)
2 Tablespoons olive oil
4 Chicken breasts
1/4 Cup fresh basil, chopped between coarse and fine
60ml Cream
200g Mozzarella, sliced into 4 slices
Method
1. Preheat oven 200c
2. Combine tomatoes, garlic and oil in an ovenproof baking dish. Roast uncovered, about 20 Min’s or until tomatoes soften. When garlic is cool enough to handle squeeze out flesh.
3. Cook chicken in a pan, until nicely browned and cooked through.
4. When chicken is close to being finished, blend or process garlic and all but 12 tomatoes until smooth.
5. Place in a medium saucepan with basil and cream and cook stirring over a low heat, until heated through. Keep sauce warm on stove.
6. Top each breast with a slice of mozzarella and place under grill until cheese melts.
To Serve: Place chicken on a plate top with sauce and garnish with tomatoes (3 per plate) and basil leaves if desired. I served mine with tri colour pasta.
All photos taken by me unless otherwise stated.
