Thursday, 1 December 2011

CRISPY STUFFED HERBED CHICKEN WITH BOURSIN CHEESE WITH HOMEMADE BRUSCHETTA

 [ I N  S A V O U R Y  D I S H E S ]


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This is a great quick and easy homemade meal! It is healthy, hearty and so delicious!
Chicken Breast and bread are the two most vital ingredients and are also very common to have around the kitchen.  This is an easy alternative to jazz up a normal chicken dinner and turn it into a mouth watering meal. 
This is also baked and not fried, but tastes just like it has been, it uses little oil and also gives the option of using breadcrumbs, or without it to create an even healthier alternative.


You can serve it without bread at all, even for the bruschetta and serve the tomatoes like a side salad.  
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  [ I N G R E D I E N T S ]

2  skinless, boneless chicken breast halves
Fresh basil leaves enough to cover each chicken breast
2 Tbsp Toasted walnuts {finely chopped}
2.5 oz homemade Boursin cheese
1/3 cup bread crumbs { roughly processed }
3 Tbsp Parmesan cheese {grated }
1 egg { beaten well }
Salt
Pepper


BOURSIN HERBED CHEESE

2.5 oz cream cheese { softened }
1 garlic clove { minced }
3 tsp fresh parsley { chopped finely }
3 tsp fresh chives { chopped finely }
1/4 tsp freshly cracked black peppercorns
A pinch salt

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 [ D I R E C T I O N S ]


1. Preheat oven to 250 degrees. Put each chicken breast half between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until its nice and thin enough to roll.
2. Dip each basil leaf in boiling water, drain and set aside.
3. Either  buy pre-made boursin cheese or make your own by combining the Herbed Cheese ingredients mentioned above. Mix the walnuts into the cheese mixture, set aside.
4. Lay the chicken breasts flat, season each side with salt and pepper. Spread the cheese-walnut mixture over each breast, covering the surface of the breasts. Layer on the basil leaves.  Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll. Secure each breast with 2 toothpicks.
5. Put flour, beaten egg, and bread crumbs combined with the Parmesan cheese on to 3 separate flat dishes. Dip each chicken breast roll first in the flour, then the egg, and finally the Parmesan bread crumbs. For a healthier alternative, you can skip this part and bake it as is.

6. Transfer chicken breasts to a baking dish greased with garlic oil, seam side down. Bake at 250 degrees for 40-50 minutes, depending on the size of the breast, the chicken is slightly browned.
Let rest for 5 minutes before serving.

TIP
Don't let the breadcrumbs burn! To stop this from happening check on the chicken every 15 mins, if you see that it is turning brown place a piece of aluminium foil over the top of the baking dish and continue to bake. This stops the top from burning and allows the inside to cook at the same time! 






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CHINESE TRANSLATION

脆醸香草芝士雞卷. (兩人份)
材料: 急凍雞胸肉半邊2個
            新鮮羅勒葉1包
            合桃碎2湯匙
            自製Boursin Cheese 2.5安士(可買現成代替)
            粗粒麵包糠1杯 (加入Parmesan 芝士粉3湯匙)
            旦1只(拂勻),麵粉適量,
            鹽,白胡椒粉適量。
 
Boursin 香草芝士醬做法: 
材料: 忌廉芝士2.5安士,蒜頭1粒(挅碎),莞茜碎3茶匙,
            蝦夷䓤碎3茶匙,黑胡椒碎1\4茶匙,鹽少許。
            將全部材料攪勻便成。
 
做法:1)預熱焗爐至250度。
                用肉鎚拍打底面已放保鮮紙的半邊雞胸至薄,打薄至可捲起為合。
           2)將羅勒葉放沸水中略拖,掠干待用。
           3)用上述所做的香草芝士醤,加入合桃碎攪勻備用。
           4)舖平一塊雞胸肉,兩面洒上適量鹽及白胡椒粉稠味,
                平均塗抺上合桃香草芝士醬,面舖上一層羅勒葉,
                由窄的一面捲起,盡量捲緊至完,用兩枝牙簽收口。
               *如要健康些,可不加麵包糠,就掃上油入焗爐便可。
           5)鳮卷先沾上麵粉,然後旦汁,最後沾上芝士麵包糠。
           6)掃一層蒜油在焗盆上,放上雞卷,開口朝下。250度焗40-50分鐘,
                視乎雞卷大小而定,焗至金黃,取出掠5分鐘,可供食。
 
貼士: 如為免焗焦,要每15分鐘查看一下,發覚太早轉黃,便要蓋上一塊鍚紙,
            繼續焗至雞卷中心也全部熟透方可。

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 HOMEMADE TOMATO BRUSCHETTA 

  [ I N G R E D I E N T S ]
4 ripe plum tomatoes 
1 cloves garlic {minced }
1/4 cup extra virgin olive oil  {or garlic oil }
2 tbsp caramelized balsamic vinegar
6-8 fresh basil leaves { chopped }
1/2 Red onion
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread

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 [ D I R E C T I O N S ]


1. Preheat oven to 180 degrees 
2. Slice the baguette into portion size, 1/2 inch thick slices.
3. Lather each piece with garlic oil, then brush on a few pieces of minced garlic on top of each piece.
4. Place each piece on foil then place in oven for 5-10 mins, or until toasted
5. Dice all the tomatoes and onion.
6. Chop basil leaves. Then mix all the ingredients together in a bowl, add salt and pepper to taste.
7.  Optional - drizzle with olive oil ( personally I don't like oily textures so I leave it out) 
8. Serve the tomato salad on the toasted bread and drizzle a little bit of caramelized balsamic vinegar on each piece, enough to create colour and a little extra taste. 

READY TO EAT!!! 


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CHINESE TRANSLATION 
Bruschetta
 
 材料:軟蕃茄4只(切碎), 蒜頭1只(挅碎), 特純橄欖油1\4杯(或可免去)
                              Balsamic 醋2湯匙,羅勒葉6-8塊(挅碎),紅洋䓤1\2只(挅碎)
                              鹽及黑胡椒碎適量,法國長麵包1條或相同的義大利包。 
 
 做法:1)預熱焗爐180度。
                               2)法包切1\2吋厚片,每片塗上蒜油及蒜茸。
                          3)放入焗爐5-10分鈡成多士後,取出備用。
                               4)蕃茄碎、紅洋蔥碎、羅勒葉碎,加入鹽及黑胡椒碎稠味,全撹勻。
                               5)此蕃茄沙律放多士上,灑上數滴Balsamic醋,起加色加味作用,供食。

    

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