Summer Stuffed Chicken

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The best place to get cooking inspiration from, besides the internet, is to go shopping. You choose one ingredient as the base (I chose chicken) and then you can go crazy. I went with my mom-in-law to Woolworths yesterday with no inspiration and walked out with the most delicious idea. I made extra chicken for lunch the next day, but this recipe is for 4.


INGREDIENTS

4 free-range chicken breasts
1 packet streaky bacon
½ a cup of brown mushrooms, chopped
½ a punnet baby tomatoes, chopped
1 red chilli, chopped
2 garlic cloves, crushed
Zest of half a lemon
1 heaped tablespoon of chopped flat leaf parsley
Olive oil
Sea salt and black pepper

For the veggies:

1 small packet of baby spinach
½ a small red cabbage, shredded
1 red pepper, sliced into strips
1 yellow pepper, sliced into strips
½ punnet green beans
The rest of the brown mushrooms, chopped
Juice of 1 lemon
The rest of the parsley, chopped
4 garlic cloves, crushed
1-2 red chillies, chopped
Olive oil
1 tsp dried sweet basil
Sea salt & black pepper


METHOD
Serves 4
Preparation 10 minutes
Cooking time 30 minutes


Preheat the oven to 180°C.

Place the chopped tomatoes, mushrooms, parsley, chilli, garlic, lemon zest, olive oil, salt and pepper in a bowl and mix. Then place a small non-stick frying pan on high heat and fry for 2 minutes, pour back into the bowl.

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Then, using a sharp knife, cut lengthways into the middle of the chicken breast making sure you don’t cut right through. Stuff the chicken using a teaspoon. Season with salt and pepper then, using 2 pieces of streaky bacon per breast, wrap the chicken (if you don’t eat bacon leave it out).

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Place the chicken on an oven tray, and chuck the rest of the baby tomatoes in the pan a long with a couple of lemon slices. Cook in the oven for 25-30 minutes.

When the chicken has 5 minutes left, put the oven onto grill so that the bacon and crisp up. Then, place a wok on high heat add a splash of olive oil, the crushed garlic and chilli, fry for 30 seconds then add the veggies, salt, pepper and dried basil, toss and add a splash of water, cover and cook for 2 minutes.  Add the rest of the chopped parsley, and a spoon onto 4 plates, top with the stuffed chicken and spoon over the amazing juices at the bottom of the tray.

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