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.
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