Stuffed chicken parmesan
Who said chicken should be a sad dish to put on the table?
You'll never want to make or eat chicken parmigiana the same way again. You're friends and family will be talking about this dish for years! There are a few steps involved but it's still incredibly easy to make.
Even if I do not like meat once in a while I prepare it willingly to vary the diet and to make happy those who devour it... So here is a great way to make a fantastic second course of inviting and above all tasty rolls, ideal for dinners... A fresh flavor like tomato and basil goes wonderfully with grilled vegetables and here is the idea of making a filling parmigiana... A dish that needs no introduction... one of those dishes that only hearing the name: PARMIGIANA = SPRING!
A hearty and tasty second course, for a Sunday full of taste with the scents of the Parmesan and the typical Prosciutto. Stuffed chicken breasts are a tasty and versatile recipe; in fact they lend themselves easily, due to their conformation, to be stuffed. Often the filling consists of prosciutto and mushrooms, which give a rich and delicious flavor to this recipe. Once browned and blended with wine, they can be accompanied by crispy new potatoes cooked in the oven.
INGREDIENTS
4 chicken breasts4 Slices of mozzarella 200 g mushroomsextra virgin olive oil20 g prosciuttoButtersalt and pepperflour
PREPARATION
Baked chicken pockets are prepared in a short time and always give great satisfaction, whatever their filling. But chicken breasts go mainly with earth ingredients, as we will see in this recipe. To prepare the stuffed chicken breasts, cut the mushrooms, well washed, into rather small pieces and cook them in a pan over medium heat with a drizzle of extra virgin olive oil, then season with salt and pepper. Cut the chicken breasts to the side along the entire length so as to obtain a pocket. Add the mushrooms and a slice with Mozzarella and prosciutto. Try to move the filling to the innermost part possible, close with toothpicks or a string. Flour the chicken breasts and cook them with a knob of butter over low heat in a covered pot for at least 20 minutes. Serve the stuffed chicken breasts just removed from the heat.
Who said chicken should be a sad dish to put on the table?
You'll never want to make or eat chicken parmigiana the same way again. You're friends and family will be talking about this dish for years! There are a few steps involved but it's still incredibly easy to make.
Even if I do not like meat once in a while I prepare it willingly to vary the diet and to make happy those who devour it... So here is a great way to make a fantastic second course of inviting and above all tasty rolls, ideal for dinners... A fresh flavor like tomato and basil goes wonderfully with grilled vegetables and here is the idea of making a filling parmigiana... A dish that needs no introduction... one of those dishes that only hearing the name: PARMIGIANA = SPRING!
A hearty and tasty second course, for a Sunday full of taste with the scents of the Parmesan and the typical Prosciutto. Stuffed chicken breasts are a tasty and versatile recipe; in fact they lend themselves easily, due to their conformation, to be stuffed. Often the filling consists of prosciutto and mushrooms, which give a rich and delicious flavor to this recipe. Once browned and blended with wine, they can be accompanied by crispy new potatoes cooked in the oven.
INGREDIENTS
4 chicken breasts
4 Slices of mozzarella
200 g mushrooms
extra virgin olive oil
20 g prosciutto
Butter
salt and pepper
flour
PREPARATION
Baked chicken pockets are prepared in a short time and always give great satisfaction, whatever their filling. But chicken breasts go mainly with earth ingredients, as we will see in this recipe. To prepare the stuffed chicken breasts, cut the mushrooms, well washed, into rather small pieces and cook them in a pan over medium heat with a drizzle of extra virgin olive oil, then season with salt and pepper. Cut the chicken breasts to the side along the entire length so as to obtain a pocket. Add the mushrooms and a slice with Mozzarella and prosciutto. Try to move the filling to the innermost part possible, close with toothpicks or a string. Flour the chicken breasts and cook them with a knob of butter over low heat in a covered pot for at least 20 minutes. Serve the stuffed chicken breasts just removed from the heat.
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