Stuffed Chicken with Tomato Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (skinned)
- 2 Mozzarella (sliced)
- 8 Sage
- 8 slices Parma ham
- 2 Tbsps sunflower oil
- ⅔ cup chicken stock
- 4 tsps Brandy
- 4 Tbsps white wine vinegar
- 1 Tbsp whole-grain Mustard
- 1 tsp honey
- 4 Tbsps olive oil
- ½ oat leaf Lettuce
- 4 large Tomatoes (sliced)
- 2 scallions (sliced)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 breiter Pot mit Deckel, 1 Tablespoon, 1 Measuring cups, 1 deep bowl, 1 Immersion blender, 1 Fine-mesh sieve, 1 Wooden spoon, 1 Large knife, 1 kleiner Whisk, 1 Paper towel, 2 Small bowls
Preparation steps
1.
Heat the oven to 180C (160C fan) 375F, gas 5.
2.
Cut a horizontal pocket in the chicken breasts and stuff each one with the sliced mozzarella.
3.
Season the chicken with salt and pepper, place 2 sage leaves on each and wrap in the ham, securing with wooden cocktail sticks.
4.
Heat the sunflower oil in a wide pan and cook the chicken for 2 - 3 minutes on each side. Transfer the chicken to an ovenproof dish and bake in the oven for 6 - 8 minutes or until cooked through.
5.
Meanwhile, return the pan to the heat, deglaze with the chicken stock and brandy then remove from the heat and stir in the vinegar, mustard, honey and olive oil. Season with salt and pepper.
6.
Arrange the lettuce, tomatoes and spring onions on serving plates, add the sliced chicken breats and drizzle over the dressing. Serve immediately.
