Italian, filled chicken breast fillet
- 11 mei 2015
- 2 minuten om te lezen
Simply but perfect, that's what the stuffed chicken breast fillet is all about :-)
Today we've had a real "summer"monday with temperatures up to 27 C°... So I thought "Time for some Italian, inspired food..."
WHAT DO YOU NEED? (4 persons)
4 chicken breast fillets
250 gr mozzarella cheese
4 slices parma ham (or serrano ham)
A cup of fresh basil leaves
2 eggplants
Sun dried tomatoes
Salt & pepper
HOW?
Preheat oven to 180 °C. Spray a baking dish with some butter or olive oil.
With a paring knife, cut a 10 cm long slit in the thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
Season the inside of the fillet well with salt and pepper and than place the Parma ham with the slices of mozzarella and some fresh, hand-torn basil leaves between the fillet and drizzle with some olive oil.
Close the chicken breast and tie together with a rope, so it stays together nicely :-)
Place the chicken in the baking dish and brush with some melted butter or olive oil.
Leave in the oven for +/- 20 minutes until it gets a beautiful "golden brown" color.
Meanwhile cut the eggplant into slices of +/- 1 cm thick. Engrail them with a knife and season well with salt and pepper.
Heat a grill pan with olive oil and fry the eggplant slices until they are soft and ready to eat.
Attention, feel free to use enough olive oil, because an eggplant absorbs a lot, a bit like a sponge ;-)
Remove the rope around the chicken en serve on a bed of eggplants... Hmmmmm!!
Tip: Perfect to combine with some pasta and tomato sauce
Enjoy your diner!
X Marie
* Picture by The mood of Mary
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