Stuffed Chicken with Tomato Sauce and a Fresh Spicy Salad

Ingredients: 

  • 2 chicken breasts
  • 2 slices of Parma ham or cooked ham
  • 75g of mozzarella or Fontina cheese (sliced)
  • 2 garlic cloves (crushed)
  • 4 fresh basil leaves (finely chopped)
  • Salt and pepper
  • Seasoned flour
  • 1-2 eggs (beaten)
  • Breadcrumbs/semolina/polenta flour
  • Olive oil
  • Spicy Salad: 
  • Watercress
  • Chicory
  • Rocket salad
  • Mustard dressing: –
  • 2 teaspoons of wholegrain mustard
  • 1 teaspoon of honey
  • 1 garlic clove (crushed)
  • 2 tablespoons of lemon juice or white wine vinegar
  • 6 tablespoons of olive oil
  • Salt and pepper

Method: 

Preheat the oven to 220 degrees celsius. 

Lay a stretch of cling film on a chopping board. Put one of the chicken breasts on top, and then cover it with another layer of cling film.
Bash the meat with a rolling pin to flatten and tenderise it.
Cut the chicken laterally across to create a pocket in the side, then season with salt and pepper, and add the crushed garlic clove.
Put in a slice of ham, the slices of mozzarella/fontina and the basil. Press the edges of the chicken well together to seal.
Repeat with the other chicken breast.
Put the seasoned flour onto a large plate.
Beat the eggs and leave in a wide bowl.
Spread some breadcrumbs/semolina/polenta on another plate.
Heat the oil and butter in a large frying pan.
Dip the whole of each fillet into the seasoned flour, then the beaten eggs. Finish it off by covering them with breadcrumbs/semolina or polenta.
Fry for a few minutes on each side to seal.
Bake on a greased baking tray for 15 minutes or until the meat is cooked through. Test with a sharp knife to check that the meat is white and moist.

Tomato sauce: 

  • 1-2 tablespoons of olive oil
  • 400g of chopped tomatoes
  • A pinch of sugar
  • 1 small onion (finely chopped)
  • 1 garlic clove (finely chopped or crushed)
  • Salt and pepper
  • Fresh or dried basil/oregano/thyme
  • Lemon juice

Heat the oil gently in a pan, add the finely chopped onion and allow it to soften over low heat for 5-8 minutes. As soon as the onion starts softening add the garlic, either crushed or finely chopped and allow it to golden.

At this point add a teaspoon of dry basil/oregano/thyme depending on which one you are using. Stir fry for a few seconds to allow the herb’s aroma to infuse with the oil and add the chopped tomatoes and a pinch of sugar.
Season with a bit of sea salt and pepper.

Simmer very gently for 15-20 minutes stirring occasionally. If it gets too thick, add a splash of water.
Adjust seasoning and add  a squeeze of lemon juice.

Mustard dressing: 

  • 2 teaspoons of wholegrain mustard
  • 1 teaspoon of honey
  • 1 garlic clove (crushed)
  • 2 tablespoons of lemon juice or white wine vinegar
  • 6 tablespoons of olive oil
  • Salt and black pepper

Mix all the ingredients together in a jar. Close with a lid and shake well before use. Keep in a jar and store any excess dressing in the fridge.

Spicy Salad: 

Put all the salad leaves in a bowl and drizzle with the mustard dressing.
Stir well.

Serve the chicken with the salad and tomato sauce. 

  ©You Can Cook

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