| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 700 | g | Potatoes, cubed |
| 150 | g | Mozzarella, drained |
| 1 1/2 | t | Dried rosemary |
| 1/4 | t | Dried chilli flakes |
| 8 | Boneless chicken thighs | |
| trimmed to neaten | ||
| 1 | T | Plain flour |
| Olive oil, for brushing | ||
| 25 | g | Butter, 1 leek |
| 2 | T | Milk or single cream |
| Salt and pepper |
INSTRUCTIONS
Preheat the grill to high. 1 Cook the potatoes in a pan of boiling, salted water for 10-15 minutes until tender. Halve the mozzarella widthways, then cut each half into four wedges. 2 Mix the rosemary, chilli, salt and pepper in a bowl, then toss the cheese in it. 3 Lay the chicken out flat, sprinkle with the flour and place a cheese wedge in the centre of each. Roll up and secure with wooden cocktail sticks, tucking in the ends, if possible. 4 Heat a little oil in a large saute pan and brown the chicken. Cover and cook for 10-15 minutes until cooked through. Meanwhile, melt the butter in a frying pan. 5 Cut the leek into strips and cook in the butter for 2-3 minutes until softened. Drain the potatoes well and mash with the milk or cream. Stir in the leeks and season to taste. 6 Divide the leek mash between serving plates, remove the cocktail sticks from the chicken and place on top, spoon round the chicken-pan juices and serve. 7 For Melting Mozzarella Chicken Tagliatelle: Add cherry tomatoes to the tin with the chicken. When cooked, third each chicken roll and toss with cooked tagliatelle and roasted tomatoes. Sprinkle over chopped parsley or basil and grated Parmesan to serve. TIPS: Use fresh rosemary if you have it. Use other cuts of chicken such as batted-out chicken breasts. Converted by MC_Buster. Per serving: 184 Calories (kcal); 5g Total Fat; (25% calories from fat); 4g Protein; 32g Carbohydrate; 14mg Cholesterol; 62mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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