Esta es una exhibición prevé de cómo se va ver la receta de 'Chicken Breast In The Style Of Saltimbocca With Caesar Sa' imprimido.

• Click here to print
• o regresate de nuevo a Chicken Breast In The Style Of Saltimbocca With Caesar Sa.

Receta Chicken Breast In The Style Of Saltimbocca With Caesar Sa

by Global Cookbook

Ingredientes

4 x Chicken supremes 150 gm Ricotta cheese 200 gm Frzn minced spinach, defrosted and wrung out 4 slc Parma ham 8 lrg Sage leaves, without stems 15 gm Basil leaves 100 ml Extra virgin extra virgin olive oil 1/4 x Nutmeg, freshly grated 8 x Baby aubergines, halved lengthways 70 gm Plain flour 150 gm Fresh breadcrumbs

100 gm Freshly grated Parmesan cheese 15 gm Fresh sage leaves, finely sliced 2 x Large eggs, lightly beaten 150 ml Extra virgin olive oil 2 x Heads chicory, divided into leaves and trimmed 1 x Egg yolk 1 tsp Dijon mustard 10 ml White wine vinegar 1 pch sugar, salt and pepper 6 x Fresh anchovy fillets, finely minced 25 gm Freshly grated Parmesan

Direcciones

1. With a long, sharp knife, cut a pocket in each of the supremes from one end to the other and reserve. Mix the spinach with the ricotta, basil leaves and season with salt, pepper and freshly grated nutmeg.
2. Stuff the pockets of the supremes with the spinach mix and wrap each in a slice of Parma ham, including two sage leaves between the chicken and ham. Wrap each supreme in a double thickness of oiled foil and twist the ends to secure. Roast at 200C for 25 min and rest.
3. For the aubergine fritters:Meanwhile, make the aubergine fritters by mixing the breadcrumbs, sage, cheese and crumb using first the flour, then the Large eggs and finally the crumbs. Fry in the extra virgin olive oil at a moderate heat till well browned on either side. Drain on kitchen paper and keep hot.
4. For the salad:Dress the chicory leaves with the yolk, mustard, oil, vinegar, anchovies, healthy pinch of sugar, salt, pepper and Parmesan.
5. Carve each supreme and garnish with aubergines and the dressed chicory.

© 2024 CookEatShare