Mediterranean Stuffed Chicken With Green Bean Salad
From DonSpain 8 years agoIngredients
- 4 SL BL chicken breasts shopping list
- 4tbsp Salsa Verde shopping list
- 300g/10oz soft, strong blue cheese shopping list
- 24 slices Pancetta shopping list
- Extra Virgin Olive Oil shopping list
- Salt and freshly ground black pepper shopping list
- SALSA VERDE shopping list
- 120ml/8tbsp Extra Virgin Olive Oil; shopping list
- 60ml/4tbsp White Wine Vinegar; shopping list
- 1 small clove Garlic - finely chopped; shopping list
- 2tbsp Sweet White Onion - grated; shopping list
- 3tbsp capers - drained and rinsed; shopping list
- 1tsp Dijon Mustard shopping list
- 25g flat leaf Parsley - finely chopped shopping list
- 10/12 basil leaves - finely chopped; shopping list
- Salt & freshly ground black pepper shopping list
- HOT GREEN bean SALAD shopping list
- 4tbsp Extra Virgin Olive Oil shopping list
- 900g/2lbs Green beans shopping list
- 1 Lemon - juice only shopping list
- Salt and freshly ground black pepper shopping list
How to make it
- Make the Salsa Verde
- In a small bowl, combine the wine vinegar, garlic, onion, capers, mustard, parsley and basil;
- With a fork, beat in the oil gradually, a little at a time, to avoid separating;
- Season with salt and pepper - to taste;
- Set aside at room temperature to marinate for at least 1 hour.
- Any remaining may be served with the meal
- Preheat the oven to 200C/400F/Gas 6;
- Place each chicken breast between pieces of cling film and beat them until about 0.5cm/0.25in thick;
- Spread 1tbsp salsa verde over each breast;
- Place a piece cheese in the middle of each breast, season and roll up the chicken to enclose the cheese;
- Taking each breast, tightly wrap 6 slices pancetta around each one;
- Place the wrapped breasts on a baking tray, drizzle with a little olive oil and cook in the oven for some 20 to 25 minutes or so until the cheese is melted;
- Meanwhile, add the beans to a large pot of boiling water, cover and over a high heat, cook for some 3 minutes or so until softish but still a bit crunchy
- Drain well and pour in large bowl;
- Add lemon juice, olive oil, salt and pepper and combine everything together well;
- Divide on serving plates between the 4 servings;
- Top with the cooked chicken and serve with the remaining salsa verde
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