December 23, 2008

Chicken Stuffed with Cream Cheese

This dish is delicious, easy-to-make. great for entertaining guests. When the dish were taken out from the oven, the entire kitchen was filled with the flavor of parsley, tomato.

Ingredient (serving 4)
1)3 tbs butter, plus extra for greasing
2)9 ounces mushrooms
3)some lemon juice
4)1 garlic clove
5)1 tbs chopped fresh flat-leaf parsley
6)4 skinless, boneless chicken breast portions
7)Some thin sliced prosciutto
8)1/2 cup of whipped cream
9)Some tomato

Chop the mushroom into thin slices and sprinkle with the lemon juice to prevent discoloration. Melt some butter and olive oil in a small pan, add the garlic and cook until it turns brown. Remove the garlic and discard it. Add the parsley and mushrooms and cook over high heat for about 5 minutes, then remove the skillet from the heat.

Slice horizontally through the chicken portions without cutting all the way through. Open out each portion like a book, pound with a meat mallet and season with salt and pepper.

Place a slice of prosciutto on one side of each piece of chicken. divide the cream cheese among the portions and top each one with a tablespoon of the mushrooms.

Fold the portions together again and secure it with toothpicks if necessary.

Slice the tomato and put them on top of each chicken, season with salt and dot with some butter. Preheat the oven to 400F. Grease a roasting pan with butter or olive oil. Put the chicken in the roasting pan, cover with foil and roast for 15 min. Then, brown it with broiler.

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