| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | Italian | Celebrity, Ready, Steady, Cook | 2 | servings |
INGREDIENTS
| 375 | g | Egg tagliolini |
| 9 | tb | Olive oil |
| 1 | Beef tomato; cut into eight | |
| ; wedges | ||
| 1 | tb | Soft brown sugar |
| 1 | tb | Balsamic vinegar |
| 3 | Cloves garlic; crushed | |
| 3 | Eggs | |
| 175 | ml | Double cream |
| 85 | g | Parma ham |
| 8 | tb | Grated Lancashire cheese |
| 150 | g | Chicken breast fillet |
| 2 | tb | Chopped fresh sage |
| 125 | ml | White wine |
| Half a lemon; juice of | ||
| 1 | tb | Chopped fresh basil |
| 1 | 190 gram pac fresh peas with mint | |
| 1 | sm | Bunc flat-leaf parsley |
| Salt and pepper | ||
| Preheat the oven to 220c/425f/Gas 7 and | ||
| Preheat the grill to high. |
INSTRUCTIONS
1 Cook the pasta according to packet instructions, adding 1 tbsp of olive oil to the cooking liquid. Drain. 2 For the Chutney: Heat 2 tbsp of oilve oil in an ovenproof frying pan. Add the tomato and cook for 1-2 minutes, then sprinkle over the balsamic vinegar and clove 1 crushed garlic. Season and stir, then transfer the pan to the oven and cook for about 4-5 minutes, or until softened. 3 For the Frittata: Beat together the eggs and 2 tbsp double cream and season. Roughly chop one third of the pasta and 2 strips of ham and stir into the egg mixture with 1 clove of crushed garlic. Heat 1 tbsp of olive oil in a frying pan. 4 Pour in the egg mixture and cook gently for 3-4 minutes until it begins to set. Sprinkle over 4 tbsp of grated cheese then place under the grill until the frittata is set and golden. Cut into wedges and serve with the chutney. 5 For the Stuffed Chicken: Make a horizontal cut almost all the way through the chicken to make a pocket. Fill with chopped sage and wrap the remaining ham around the chicken. 6 Heat 1 tbsp of olive oil in a frying pan, add the cicken and cook for 2 minutes on each side, then transfer the pan to the oven and continue cooking for a further 12-15 minutes, or until the chicken is cooked through. 7 For the Sauce: Heat the wine in a pan with the remaining cream and simmer rapidly until the liquid has reduced by about one third. Stir in the lemon juice, chopped basil and 2 tbsp grated cheese and season. 8 For the Pesto: Cook the peas to the instructions. Drain, then tip into a food processor. Add the mint leaves and 2 tbsp grated cheese and process until finely chopped, then add 2 tbsp olive oil and 1 clove of crushed garlic and process to combine. Season with black pepper and spoon into a bowl. 9 Drizzle 2 tbsp olive oil over the remaining peas and toss. Divide the sauce between two shallow bowls then add the pasta and a spoonful of pesto. Cut the chicken in half diagonally and sit a piece on top of each. Converted by MC_Buster. NOTES : Chef: Lesley Waters and Steven Pinder Recipe by: Celebrity Ready Steady Cook Converted by MM_Buster v2.0l.
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