| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | New Zealand | Poultry | 2 | Servings |
INGREDIENTS
| 1 | Double chicken breast (no skin) (up to) | |
| 4 | lg | Basil leaves |
| 3 | sl | Your favourite cheese; more or less |
| 3 | tb | Garlic butter |
| 2 | Sun-dried tomatoes in olive oil | |
| 1/4 | c | Toasted pinenuts |
| 3/4 | c | Medium white wine |
| 1 | pn | Sugar |
INSTRUCTIONS
submitted by: THID@VOYAGER.CO.NZ (THERESA, Tauranga, New Zealand) Place skinlees fillet, smmoth side down on a board flatten fillets slightly. Season with a little ground black pepper. On 1 side place 2-3 slices of cheese & cover with Basil leaves. Bring 2nd side over & secure sides together with a skewer. Heat butter in frying pan, when hot add the chicken & lower heat. Allow chicken to cook for 5-6 min, turn and continue for 5-6 min, 'til almost cooked. Cover pan with lid if you wish. When almost cooked, add finely sliced tomatoes, pinenuts, wine & sugar. Increase heat & allow liquid to evaporate a little. Sauce should smell fragrant & inviting. Remove pan from heat. Slice chicken thickly & evenly, & arrange overlapping on a plate or platter. Pour sauce over & top with a few shredded pieces of basil. Serves 2. We always double or triple this recipe depending on the number comming for dinner but this does go along way because of the way its sliced. DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 15 APRIL 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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