STUFFED CHICKEN BREASTS

Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 10 mins Serves 4 4 chicken breast fil­lets 200g buf­falo moz­zarella 100g chicken mor­tadella 2 hand­fuls fresh basil leaves Olive oil Bal­samic re­duc­tion, to serve Rocket, to gar­nish Steamed green as­para­gus, to serve Cut a slit into the side of each chicken fil­let to make a pocket. Chop the moz­zarella, mor­tadella and basil roughly and mix to­gether. Driz­zle the chicken with a lit­tle olive oil and sea­son well with salt and freshly ground black pep­per. Stuff the mix­ture into each chicken breast, but don’t over­fill. Bake for 8-10 mins. Serve with bal­samic re­duc­tion and gar­nish with rocket. Serve with as­para­gus.

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