| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 4 |
|
Thick breasts of chicken. |
| 4 |
lg |
Slic Cheddar. |
| 2 |
|
Shallots |
| 1/2 |
c |
Dry white wine. |
| 2 |
tb |
Oil. |
| 2 |
tb |
Sesame seeds. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Slice open the chicken breasts without cutting them in two.
2 Place a slice of cheddar in the opening and close. Season.
3 Heat the oil in a pan and fry the chicken breasts over a low heat,
turning them halfway through the cooking time with a spatula. Cook
for 15 minutes, place on a dish and keep warm.
4 Chop the shallots and fry in the chicken juices. Deglaze with the
wine and cook down a little.
5 Meanwhile, roll the chicken breasts in the sesame seeds, put them
back on the dish and pour the sauce on top. Season and serve.
Campanile tip:
You can replace the cheddar by Gruyere or Gouda.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“He who kneels before God can stand before anyone.”