Thursday, 13 January 2011

Mustard stuffed chicken

I found this dish on my favourite website, Good Food and as usual I have put my own little twist on it.  My boyfriend and I love eating this dish, its just so tasty! If you don't like mustard don't add it, leave it with just plain cheese and maybe add some slices of tomato too, its still just as tasty.  The recipe serves two and here's what you need:

  • Prosciutto
  • Cheese of your choice (I went for low fat mozzarella and some mature Cheddar)
  • 2 skinless Chicken Breasts
  • 1 tablespoon Dijon Mustard

Firstly mix the cheese and mustard together in a bowl and set to one side,  then cut your chicken breasts in half length ways.  In order to make the process of stuffing and wrapping the chicken easier I lay out a little bit of clingfilm and put two slices of prosciutto on top of the cling film.  Then lay the sliced chicken breast directly on top of the prosciutto (see photo above).  Stuff one half of the chicken breast with half of the cheese and mustard mix and fold together so that it looks like a normal chicken breast again. 

Fold one side of the prosciutto over the chicken and then the other to seal the chicken breast.  This is where the cling film comes in handy as it helps you to fold the prosciutto over the chicken.  Once the prosciutto is over the chicken breast, tuck in both sides so that it creates a little parcel. Place in a pan and seal on both sides. 

Pre-heat the oven to 200 degrees or gas mark 6.  Transfer the chicken breasts onto a baking tray or ceramic dish and place in the oven to cook for 20 minutes.  Don't worry if some of the cheese melts out, there'll still be plenty left inside the chicken.  I put the cheese that has oozed out on top of the chicken and serve it with a nice salad and some potatoes.

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