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Rosemary And Parmesan Stuffed Chicken

Elitists.Kitchen's picture
Ingredients
  Chicken breasts 4 , part-boned (With Skin)
  Butter 1 Ounce, softened (50 Gram)
  Fresh parmesan 1 Ounce, grated (25 Gram)
  Garlic 2 Clove (10 gm), crushed
  Fresh rosemary/1 teaspoon dried rosemary 2 Teaspoon
  Fresh breadcrumbs 6 Tablespoon
  Red peppers 2
  Courgettes 12 Ounce, cut into sticks (350 Gram)
  Black olives 2 Ounce (50 Gram)
  Olive oil 1 Tablespoon
  Dry white wine/Chicken stock 1⁄4 Pint (150 Milliliter)
  Seasoning 1
Directions

GETTING READY
1) Pre-heat the oven to 375°F/190°C/Gas 5.

MAKING
2) Using a knife, loosen the skin on the chicken breasts.
3) In a bowl, whisk the butter, garlic, Parmesan, rosemary and breadcrumbs together.
4) Add seasoning and apply over the chicken flesh. Smoothen the skin back to cover the filling.
5) Refrigerate for 20 minutes.
6) Using a knive, cut each pepper half into three strips.
7) Mix the pepper with the courgettes, olives, oil and seasoning.
8) In a shallow ovenproof dish, arrange the chicken and vegetables in a single layer.
9) Bake uncovered in the oven for 15 minutes, pour on the wine.
10) Bake for a further 20 minutes until the chicken is cooked.

SERVING
11) Serve hot with lemon slices and green salad.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Party
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes
Servings: 
4

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