Pine Nut And Parmesan Stuffed Chicken With Basil

Pine Nut And Parmesan Stuffed Chicken With Basil

Ingredients

For the chicken:

Ingredients, For the chicken:

• 4 boneless, skinless chicken breasts

• ½ cup pine nuts

• ½ cup Parmesan cheese, grated

• ¼ cup chopped contemporary basil

• ½ teaspoon salt

• ¼ teaspoon black pepper

For the stuffing:

– two massive chicken breasts with skin on, boned

– beneficiant pinch of salt and freshly floor black pepper

– 40g (1½ oz/⅓ cup) grated Parmesan

– 2 garlic cloves, crushed

– 50g (1¾ oz / ½ cup) pine nuts, toasted

– 2 tablespoons finely chopped fresh basil leaves

– 100g (3½ oz/½ cup) white breadcrumbs

– one giant egg, beaten

– 1 tablespoon further virgin olive oil

Instructions

To make the stuffing:

Instructions to Make the stuffing a chicken:

– Roast the pine nuts in a dry skillet over medium-high heat, shaking the pan continuously, until aromatic and golden brown, about 2 to 3 minutes. Transfer to a small plate and let cool.

– Pulse the parsley, basil, and pine nuts in a meals processor till finely chopped however not puréed. Transfer to a big bowl.

– Add the grated Parmesan cheese, bread crumbs, eggs, and salt and pepper to taste. Mix properly to combine.

– Use as directed in the recipe for Pine Nut and Parmesan Stuffed Chicken with Basil.

To put together the chicken:

Instructions, To put together the chicken:

• Preheat oven to 400 degrees F (200 levels C).
• Pat the chicken breasts dry with paper towels.
• In a big bowl, combine the pine nuts, Parmesan cheese, basil, salt, and pepper.
• Use a pointy knife to make a pocket within the side of each chicken breast.
• Stuff the pine nut mixture into the pockets.
• Place the chicken breasts in a baking dish.
• Bake for 20-25 minutes, or till the chicken is cooked by way of.

To bake the chicken:

To bake the chicken:

Preheat oven to 350°F (175°C).

Arrange chicken breasts on a baking dish, season with salt and pepper.

Unroll puff pastry and reduce into 4 12×4 inch (30×10 cm) strips.



Spread chicken mixture down the middle of every strip, leaving about 1 inch (2.5 cm) border on all sides.

Fold the pastry over the chicken combination, moisten the sides with water and press to seal.

Bake for 20-25 minutes, or until golden brown and cooked through.

Serve instantly together with your favourite facet dishes.