Petti farciti Al Mascapone 💜
In English Chicken Breasts Suffed With Mascarpone cheese. I was given a gift last week it was an Italian cookbook, it has 200 recipes I love it, they knew I liked Italian food so here I am with my first recipe out of the book. It's called the silver spoon Italian,s best selling cookbook for over 50 years.#onerecipeonetree#mainmeal#chicken
Petti farciti Al Mascapone 💜
In English Chicken Breasts Suffed With Mascarpone cheese. I was given a gift last week it was an Italian cookbook, it has 200 recipes I love it, they knew I liked Italian food so here I am with my first recipe out of the book. It's called the silver spoon Italian,s best selling cookbook for over 50 years.#onerecipeonetree#mainmeal#chicken
Open in Cookpad AppSteps
- 1
Preheat the oven 200°C. Grease the roasting tin with butter. Chop the mushrooms sprinkle with the lemon juice to prevent discolourtlaion.
- 2
Melt 25g butter in a small frying pan, add the garlic cook until it turns Brown, then remove it discard it.
- 3
Add the parsley and mushrooms and cook over a high heat, stirring occasionally, for 5 Minutes. Season with salt and pepper and cook for a further 2 minutes,Then remove the pan from the heat.
- 4
Slice horizontally through the chicken portions without cutting all the way but not right through.open like a book and pound it with a mallot. Season with salt an pepper and place a piece of ham lay the ham on one side of each chicken.
- 5
Divide the Mascaphone cheese in each chicken on too of the ham. Then divide the mushrooms and parsley between the 4 breasts of chicken.
- 6
Fold over the half of the chicken and hold together with cocktail sticks. Slice the tomato but just use the middle part so cut off the skin. Then dot the chicken around with butter add the little bit of Tomato.
- 7
Add to the oven cover with foil and cook for 20 - 30 minutes.
- 8
Heat up the grill and grill until browned on top. Serve with pasta with a nice tomato sauce.or Chips go nice with fried tomatoes.
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