| 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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