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Receta Parsley And Lemon Stuffed Chicken Breasts
by Global Cookbook

Parsley And Lemon Stuffed Chicken Breasts
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  Raciónes: 4

Ingredientes

  • 40 gm Butter, (11/2oz)
  • 1/2 x Onion, finely minced
  • 1 x 10 grams pac dry porcini mushrooms, reconstituted following pack instructions
  • 50 gm Fresh breadcrumbs, (2oz)
  • 1 x Lemon, rind grated and juice of 1/2
  • 50 gm Pine kernels, toasted (reserve a few for garnish) (2oz)
  • 1 x 15 grams pac fresh thyme, finely minced
  • 1 x 50 grams pac fresh parsley, minced (reserve a little for garnish)
  • 1 x 575 gram pac boneless chicken breasts, skin on
  • 1 Tbsp. Extra virgin olive oil
  • 2 Tbsp. Marsala, (optional)

Direcciones

  1. Preheat the oven to 200 C, 400 F, Gas Mark 6.
  2. Heat the butter in a small pan and fry the onion till soft.
  3. Stir in the mushrooms, breadcrumbs, lemon rind and juice, pine kernels, thyme and parsley. Season to taste.
  4. Carefully lift up the skin on the chicken breasts, leaving it attached on one side. Carefully pack 2 Tbsp. of the stuffing under the skin and seal by inserting a cocktail stick in the skin and chicken breast.
  5. Heat the extra virgin olive oil in a large frying pan and seal the chicken breasts on both sides till golden. Transfer to a roasting tin, sprinkle with the Marsala if using, and place in the preheated oven for 25-30 min.
  6. Serve with the juices and garnish with the minced parsley and pine kernels.
  7. NOTES : Chicken breasts stuffed withfresh parsley, lemon and pine kernels.