Stuffed Chicken Breasts, Italian recipe
ingredients
125 g parmesan salami, chopped (reserve 4 slices and cut into strips)
75 g tomatoes, chopped
2 heaped tbsp mascarpone cheese
15 g fresh basil leaves, roughly torn
salt and freshly ground black pepper
4 chicken breast fillets with the skin left on
40 g rocket lettuce
75 g tomatoes, chopped
2 heaped tbsp mascarpone cheese
15 g fresh basil leaves, roughly torn
salt and freshly ground black pepper
4 chicken breast fillets with the skin left on
40 g rocket lettuce
method
1. Preheat the oven to 190°C, 375°F, Gas Mark 5.
2. Place the chopped salami, tomatoes, mascarpone and the basil in a bowl and season to taste. Mix well to combine.
3. Divide the mixture into 4 and press one portion under the skin of each chicken breast. Arrange strips of salami over the chicken skin and place on a baking tray in the preheated oven for 25 minutes until golden and cooked through.
4. Delicious served hot or cold, whole or thickly sliced.
2. Place the chopped salami, tomatoes, mascarpone and the basil in a bowl and season to taste. Mix well to combine.
3. Divide the mixture into 4 and press one portion under the skin of each chicken breast. Arrange strips of salami over the chicken skin and place on a baking tray in the preheated oven for 25 minutes until golden and cooked through.
4. Delicious served hot or cold, whole or thickly sliced.
serving amount
serves: 4
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more information
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