Archive for » May 12th, 2009«
This a very simple recipe to throw together and it tastes delicious. I just served ours over a salad but it would also work sliced over pasta with a sauce.
Ingredients
2 Chicken Breasts
4 Sun-Dried tomatoes, sliced in half
3 Tablespoons sun-dried tomato pesto
80-100g Feta cheese, sliced (depending on size of breasts)
4-6 Slices prosciutto, to secure chicken (depending on the width of each slice)
Method
1. Pre-Heat oven to 180 degrees Celsius.
2. Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
3. Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
4. Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min’s or until cooked through.
All photos taken by me unless otherwise stated.
I tagged this recipe to make as it sounded really yummy but I did not have any pork cutlets on hand so I made this with a pork loin which was delicious. I spread the jam over the loin and then topped it with the crumb mixture, placed it in an oven proof dish and poured the chicken stock in pan. I baked it for about 35 Min’s at 180 degrees C and it came out beautifully moist and tender. I loved the combination of the apricot jam with the crunchy topping for the pork and will look forward to trying this again with cutlets. To view original recipes please click here. I have made a few recipes by this chef and I have enjoyed them all so give it go.
Ingredients
2 Teaspoons olive oil
4 Pork cutlets, trimmed
1/4 Cup apricot jam
2/3 Cup fresh multigrain breadcrumbs
1/4 Cup fresh flat leaf parsley, chopped
1/2 Cup reduced-salt chicken stock
4 Corn, cobettes (85g each, steamed)
Method
1. Preheat oven to 190°C Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 1 to 2 minutes on each side or until browned. Place, in a single layer, in an ovenproof dish.
2. Spread the top of the pork with jam. Combine breadcrumbs and parsley in a small bowl. Sprinkle over jam. Pour stock into base of dish.
3. Bake, uncovered, for 8 to 10 minutes or until pork is cooked through and breadcrumbs are light golden.
To Serve: Drizzle dish juices over and serve with corn.
All photos taken by me unless otherwise stated.
