Cooking Challenge – Ginger, Parsely & Tomato-Stuffed Chicken Breasts
This month, Nancy Johnson has created the perfect comfort/gourmet meal. “Ancient Romans,” she writes, “used a salted fish sauce called garum, believed to have enhanced the flavour of food much the same way anchovy paste enhances this dish. The paste is a good item to keep on hand as it infuses many dishes with “umami,” the elusive fifth flavour. Use this recipe as a starting point for many different types of stuffed chicken breasts.”
Give this one a try tonight!
Garlic, Parsley And Tomato-Stuffed Chicken Breasts
3 garlic cloves, peeled and pushed through a garlic press
1 tbsp anchovy paste
1/4 cup chopped parsley
2 tsp olive oil
Kosher salt and freshly ground pepper, to taste
4 chicken breast fillets, pounded to 1/4-inch thick and patted dry
2 plum tomatoes, sliced
2 tbsp olive oil
- In a small bowl, mix garlic, anchovy paste, parsley, 2 tsp olive oil, salt and pepper.
- Spread chicken fillets with parsley mixture. Place a tomato slice on one-half of each fillet. Fold each fillet in half. Use kitchen twine to hold folded fillets together if necessary.
- Preheat oven to 325˚F.
- Heat 2 tbsp oil in large skillet. Sauté chicken 2 minutes per side.
- Coat a baking sheet with cooking spray. Place chicken on baking sheet. Roast in oven 15–20 minutes or until chicken is cooked through, and remove twine before serving.
This dish is great with baked potatoes and sautéed zucchini.
Match the anchovy stuffing with a New Zealand Sauvignon Blanc.