| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Jude2 |
4 |
servings |
INGREDIENTS
| 4 |
lg |
Chicken breast fillets |
|
|
Olive oil |
| 150 |
g |
Mozzarella; grated or diced |
| 1 |
|
Sprig fresh rosemary; plus a little extra |
|
|
; for garnish |
| 4 |
sl |
Cooked ham or prosciutto crudo; cut into thin |
|
|
; slices |
|
|
Cocktail sticks to skewer |
| 1/2 |
|
Glass dry white wine |
|
|
Salt and ground black pepper |
| 1 |
tb |
Olive oil |
| 4 |
|
Cloves garlic; crushed |
| 1 |
|
425 gram can SPC onion; garlic & basil |
|
|
; tomatoes |
| 10 |
|
Fresh basil leaves – torn |
|
|
Salt and ground black pepper |
INSTRUCTIONS
MOZZARELLA CHICKEN
GARLIC TOMATO AND BASIL SAUC
Make a deep incision in each chicken breast.
Fill this with mozzarella, ham and rosemary and seal each with
cocktail sticks.
Heat the olive oil in a large saut. pan and lightly brown the chicken.
Pour over the wine (this will deglaze the pan and burn off the
alcohol).
Season and simmer over a low heat for 12-15 minutes until the chicken
is cooked (no pink juices).
Remove from the pan and keep warm.
Make the garlic, tomato and basil sauce in the same pan. Place all
sauce
ingredients into the saut. pan over a high heat, then simmer until
you have a thick, glossy sauce. Check the seasoning.
Serve with the chicken breasts.
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Converted by MM_Buster v2.0l.
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