Monday, 16 December 2013

Cheese Filled Chicken Parcels

You have to love mozzarella, hot and melting, peeping out of the middle of food creations.

It is now less than two weeks until Christmas.  The weather is warming up, we tend to go to parties, snack on finger foods and drink more than usual.  I still maintain a good eating routine, dinner is served between 7 - 8pm, with at least 3 vegetables, meat du jour or 3 salad offerings.
A dish such as this covers so many bases, protein, dairy, vegetable and fibre all rolled into one.

Firstly fillet the chicken breast, making each fillet about 1cm thick, by the length of the fillet.

Lightly brown in olive oil, searing each side over a high heat for approximately 1 minute per side.



Meanwhile, Mix the stuffing ingredients together in a small bowl.


Place the stuffing mixture on top of the chicken.


Then roll up, place a prosciutto strip on the outside  and tie with kitchen string. 

You can pop a thyme or parsley sprig under the string.


Here is my tomato sauce, simmering away, smelling delightful. Modern Homemade Tomato Sauce

The aroma brings a few teenagers into the kitchen, enquiring as to what smells so good.

Place onto a lightly oiled baking tray and cover with your cooked tomato sauce mixture.


Place into a pre-heated 180C degree oven

and cook for approximately 30 minutes,

until the prosciutto is turning brown and the chicken is cooked through.


Cheese Filled Chicken Parcels


 1 kilo fresh chicken breast fillets
150g prosciutto sliced finely
12 fresh thyme sprigs
750ml freshly cooked tomato sauce

Stuffing Mixture

1 cup grated mozzarella cheese
1/2 cup ricotta cheese
1/2 cup fresh continental parsley, chopped
1/4 cup fresh chives, finely chopped
1/4 cup fresh white breadcrumbs
1 egg
salt and pepper


Slice chicken breast fillets into 1cm thick fillets.
Sear over a high heat for 1 minute per side, place on a plate to cool slightly.
Mix the stuffing ingredients together in a  small bowl.
Place this mixture on top of the chicken fillets, roll up and place a strip of prosciutto around each one
before tying together with kitchen twine.  Optional, place a thyme sprig under the kitchen twine.
Place into an olive oil greased baking tray, pour over your tomato sauce
and bake, uncovered for 30 minutes. 
Ensure your chicken is cooked through by inserting a skewer and making sure clear juices run out.
Serve with freshly cooked pasta and steamed greens such as broccoli or beans with crusty bread on the side.
Buon appetite!  Enjoy, Merryn.



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