Table of Contents
Advertisement
recipes
Roast chicken filled with green pesto and mozzarella
•
1 clove of garlic
•
3 large handfuls of basil (leaves only)
•
30g of pine nuts
•
30g of freshly grated Parmesan cheese
•
Olive oil
•
a small squeeze of lemon juice
•
salt and pepper
•
4 boneless, chicken breasts
•
100g of fresh mozzarella
•
8 slices of prosciutto or smoked bacon
1.
Put the pine nuts in a heavy skillet on the hob and heat gently for about 7 minutes,
stirring until lightly golden. Be careful not to overcook as this will create an unusual
flavour to the pesto.
2.
Put the garlic, basil, pine nuts and lemon juice into a food processor and chop into
small pieces. Add half the parmesan and pulse again.
3.
Slowly add the parmesan and the olive oil simultaneously, tasting until you get the
desired consistency and flavour. If you are making the pesto to stuff the chicken it
is better to make a slightly thicker pesto. Some people prefer quite a strong cheese
taste, others prefer something a little subtler.
4.
Pre-heat the oven to 200 °C (gas mark 6). Cut the chicken and using a sharp knife or
scissors to create a cavity in each piece.
5.
Open up the chicken and add a spoonful of pesto and a chunk of mozzarella. Seal
the chicken closed by wrapping the each piece with two rashes of the prosciutto or
bacon, you can secure it further with a cocktail stick if required. Lightly oil a baking
tray and place the chicken on it.
6.
Place the tray in the pre-heated oven and cook for 40 to 45 minutes depending on
the thickness of the chicken. Test to see whether it is cooked by inserting a skewer in
the thickest part of the meat and seeing whether the juices run clear.
1
Advertisement
Table of Contents
