STUFFED CHICKEN FILLET
Time Required: 1 hour
Serves 4
INGREDIENTS
4 La Ionica chicken fillets with skin
2 tbs olive oil
2 Spanish onions, diced
2 cloves garlic, crushed
1 large red capsicum, diced
350g fresh Ricotta Cheese
1/4 cup toasted pine nuts
4 thin slices Prosciutto Ham
1/2 cup white wine
1/2 cup chicken stock
1/4 cup fresh Parmesan Cheese
1 handful finely chopped basil leaves
salt & pepper, to taste
METHOD
• Saute onion in oil until cooked. Grill Prosciutto until crispy and crumble, and add capsicum and cook until well softened.
• Add garlic and basil and cook for 2 minutes.
• Combine all ingredients in a bowl with chicken.
• Lift up skin and fill pocket in between breast and skin with stuffing.
• Place fillets in baking dish 1 cm apart.
• Pour over stock and white wine and sprinkle top of fillets with sea salt.
• Bake in moderate oven 180C for approx. 30-40 mins.
• Serve warm.