Olive & an­chovy stuffed chicken

Friday - - RECIPE CARDS -

Serves 4 Prep time 10 mins Cook­ing time 15 mins

100g black olives, pit­ted and chopped 50g an­chovy fil­lets, chopped 4 gar­lic cloves, minced 1 cup ri­cotta cheese 30g pars­ley, chopped 4 chicken breasts 2 tbsp olive oil 100g but­ter, at room tem­per­a­ture 1 x 105ml jar capers, drained 2 lemons, zest of


1 Pre­heat the oven to 180°C. In a bowl, com­bine olives, an­chovies, gar­lic, ri­cotta and half the pars­ley. Sea­son well with black pep­per.

2 Us­ing a sharp knife, slice each chicken breast in half hor­i­zon­tally to make 8 thin fil­lets. Bash each one lightly with a rolling pin. Sea­son.

3 Place a spoon­ful of ri­cotta mix­ture on the end of each piece of chicken, roll up to en­case the fill­ing in the chicken and trans­fer to a lined bak­ing tray.

4 driz­zle chicken with olive oil and sea­son with salt and pep­per. Bake for 10-12 min­utes or un­til golden.

5 In a bowl, com­bine but­ter, capers, lemon zest and re­main­ing pars­ley. Sea­son well with black pep­per.

6 heat ca­per but­ter over medium heat un­til it melts and be­gins to brown. Pour over chicken. Serve im­me­di­ately.

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