Tuesday, 12 May 2009
Recipe - Bacon Wrapped Chicken Breasts stuffed with Mozzarella and Pepper served with Basil and Garlic Mash
I like cooking with chicken breasts, the variations are almost endless. This time I went for a slightly Italian angle to it all.
It wasn't until after I sat down today to get this post together that I realised that what I cobbled together for the mash could easily be made into a pesto, just add some pine nuts. Vary the amount of garlic to your own taste, I can only say that I don't expect to see any vampires for the rest of my life after eating my version.
Ingredients (per person)
Milk (or cream)
Fresh basil leaves, a couple of handfuls
Garlic, roughly chopped - to taste
Olive oil (as good quality as you can get)
1 chicken breast
Roasted red pepper
Smoked streaky bacon.
Pre-heat the oven to 200c. Boil potatoes for the mash.
Slice the chicken lengthways, but not all the way through. Open the chicken breast like a magazine, put some cling film on top and bash it with a mallet until considerably thinner.
Turn the chicken around, put a bit of roasted pepper on one half of it, add mozzarella, seasoning and spices. Fold the chicken together and wrap it with the bacon. Top the bacon with some more seasoning and spices.
Pop it onto a roasting tray in the oven for 20 - 30 minutes, or until cooked.
For the basil and garlic mix just add the basil leaves and garlic to a bowl or similar, add a glug or two of olive oil and blitz with a mixer until a nice and smooth paste is created.
Make mash your own preferred way and stir in the basil mix towards the end of the preparation and let it warm through.
Serve with a side salad.