Chargrilled Chicken And Vegetable Stack
From wrigggit 15 years agoIngredients
- olive oil cooking spray shopping list
- 350g butternut pumpkin, peeled and thinly sliced shopping list
- 1 large red capsicum. seeds removed and quartered shopping list
- 200g small mushrooms, sliced shopping list
- 4 chicken breast fillets shopping list
- 2 lemons, halved shopping list
- 200g low fat ricotta, crumbled shopping list
- 40g baby rocket leaves shopping list
How to make it
- Heat a chargrill pan, George Foreman Grill or frying pan over high heat
- Remove pan from heat, spray with oil, and return to the heat
- Cook pumpkin in batches for 4 mins on each side or until cooked through. Transfer to a large plate (No need to turn over if using a George Grill)
- Add capsicum to pan and cook, skin side up, for 4mins or until tender. Turn and cook other side until skin changes
- When cool enough to handle, remove skin from capsicum (if desired) and thinly slice
- Add mushrooms to chargrill and cook til golden brown
- Slice each chicken breast into 3 slices and season
- Cook for 2-3 mins each side or until golden and cooked through
- Transfer to plate and keep warm
- Chargrill lemon halves
- Place a chicken slice on each plate. Top with a third of the ricotta., mushrooms and some rocket leaves. Layer with remainder of ingredients wil all used. Serve with chargrilled lemon
People Who Like This Dish 3
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