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How To make Chicken Breasts Stuffed W Mozzarella& Ham Wt Tomato Sauce
CHICKEN brEASTS :
4 large chicken breasts skin left on
5 tbsp olive oil
150 g mozzarella cheese :
drained and cubed
1/4 tsp dried rosemary ...or...
1 small fresh rosemary sprig, divided into leaves :
plus
extra garnish 4 slices cooked ham or prosciutto crudo cut into thin strips
wooden cocktail sticks :
to secure 1/2 glass dry white wine
salt and freshly ground black pepper GARLIC, TOMATO AND BASIL SAUCE :
3 tbsp olive oil
2 cloves garlic peeled and crushed
400 g can premium chopped tomatoes
9 fresh basil leaves :
torn in small pieces
salt and freshly ground black pepper
CHICKEN brEASTS STUFFED WITH MOZZARELLA AND HAM
This deliciously simple idea makes the most of the silky texture and delicate flavour of the cheese. If you want to, serve with a rich tomato sauce or vary the flavour with different herbs.
Serves 4
Calories/Fat per serving: 649 cals/54g Cost per serving:
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PANINO MERAVIGLIOSO ???????? #food #panini #yummy #mozzarella #streetfood #foodlover #foodporn #italia
Sun-Dried Tomato Pesto Chicken Skewers Recipe! ???????? #GrillingRecipes #ChickenSkewers #OutdoorCooking
THE BEST PESTO EGG TOAST EVER!!
Sun-Dried Tomato Pesto Eggs with Ricotta on toast. I am DROOLING and this is way too good. If you haven’t made pesto eggs yet I don’t know what you are waiting for. They have been circling the Internet for about a month and I honestly think my version of them is absolutely outstanding. Every bite you take is heavenly. This is seriously what breakfast dreams are made of. I love using sprouted or Ezekiel bread but you can use any. You will need:
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2 very heaping tablespoons sun-dried tomato pesto ( or any )
2 large eggs
salt and dry oregano to taste
any bread (I use sprouted or Ezekiel)
ricotta is optional
fresh parsley or basil (any herbs)
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Please note: you can use any pesto you love, and the Ricotta is optional it is just as good without it. Hot sauce or chilli flakes is also totally up to you. Feel free to make these any way you love.
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Add your pesto to a pan on medium high heat. Let your pesto heat up until it shimmers a little bit and gently crack two eggs. Salt and dry oregano on top and let it cook for 1-2 minutes until the egg-white starts to form. Lid on and cook covered for the remainder of the time so that the yolk cooks as well. How cooked or runny you want the yolk will be up to you so you can keep opening the lid to check on it. Toast your favourite bread, add some fresh ricotta on top and your egg. Garnish with any fresh and finely chopped herbs and enjoy.
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Stuffed Chicken Breast (With Sun Dried Tomato, Spinach, Basil & Cheese)
Stuffed Chicken Breast (With Sun-Dried Tomato, Spinach, Basil & Cheese)
In this video, I am making a Stuffed Chicken Breast With Sun-Dried Tomato, Spinach, Basil & Cheese.
This stuffed chicken breast is so easy to make and it's delicious!
Ingredients:
1 Tbsp. Dijon mustard
1 Tbsp. Lemon juice
1/2 Tsp. Sugar of choice
2 Tsp. Olive oil
1/2 Tsp. Mixed Italian herbs
Salt & Pepper to taste
A Handful of spinach
A Handful of basil
A handful of sundried tomato
Gouda cheese or Mozzarella cheese
Olive oil to lightly soak the sundried tomatoes
Bake at 350F / 180C for 20 minutes to make sure the cheese
is fully melted.
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I Don't Want a Boring Sandwich: Prosciutto e Mozzarella
We all love sandwiches but don't you find that you always end up eating the same one! So here is my Sandwich Series to the rescue with some super quick and easy sandwich that may give you some inspiration to try something new! Buon Appetito
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