Home & Lifestyle Spring 2021

Stuffed Chicken Breast with Spinach, Cheese & Walnuts

METHOD 1. Make the filling. In a mixing bowl combine the ricotta cheese, mozzarella, parmesan, chopped walnuts (save 1/4 cup walnuts for garnish), spinach, parsley, garlic and oregano. Add a pinch of salt and black pepper. Drizzle with extra virgin olive oil. Mix until well combined. 2. Pat the chicken breast dry and season on both sides with salt and black pepper. 3. Make a pocket in each chicken breast. Lay a chicken breast flat on a cutting board. Place a hand firmly on top of the breast. Insert a good chef’s knife in the thickest part of the breast and cut through to make a pocket about 3 to 4 inches wide (only cut 3/4 of the way in or you will split the chicken breast). 4. Spoon the stuffing mixture into the pocket of each chicken breast (try to equally divide the stuffing among all four pieces). 5. In a large cast iron frying pan, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the chicken in and cook on one side for 5 to 7 minutes, then turn over and cook on the other side for another 5 minutes to 7 minutes until cooked through.

INGREDIENTS

4 Boneless Chicken Breasts Salt and black pepper

Extra Virgin Olive Oil Fresh herbs to serve Filling:

2 garlic cloves minced 1/2 cup Ricotta Cheese 1/2 cup shredded Mozzarella 1/4 cup grated parmesan 1 tsp oregano 250 grams frozen spinach (squeezed) 3/4 cup walnuts finely chopped 1/4 cup fresh parsley, finely chopped

Creamy Mushroom Stuffed Chicken Breasts

METHOD

Sauce To the same skillet, add minced garlic and cook over medium heat for no longer than 1 minute, or until fragrant. Add in the mustard, flour, and whisk for a bit. Pour the milk little by little, whisking after each addition to incorporate and form a thick sauce. Once all the milk is added and there are no visible lumps, stir in the ground parmesan and season with a pinch of salt and pepper. Add additional mushrooms. Return the stuffed chicken to the pan and into the sauce, and spoon the sauce over. Cover the pan and cook over low heat for 12-15 minutes, or until the chicken is cooked through.

INGREDIENTS

1. Heat 1 tablespoon of oil in a large non-stick pan or skillet over medium heat. Add garlic, onion and mushrooms. Sauté stirring occasionally until mushrooms and onion are tender. Lightly season with salt and pepper and set aside in a bowl together with all the juices. 2. Cut a lengthways pocket to each chicken breast. Season the chicken breast with salt, pepper, and seasonings on both sides and into the pocket too. Stuff the pockets with mozzarella and sautéed mushroom mixture, then seal with a toothpick. 3. Heat same pan and add in the remaining oil. Add chicken and sear until golden on both sides, about 6-8 minutes in total. Set aside on a plate.

4 boneless chicken breasts

Stuffing 3 cups fresh mushrooms, sliced 1 onion finely sliced 4 cloves garlic minced 1 cup grated mozarella 1 tsp paprika Salt and ground pepper to taste 2 tbsp olive oil divided Sauce 1 tbsp Dijon Mustard 1 tbsp flour 1/2 cup finely grated parmesan cheese 2 tbsp fresh parsley, chopped Salt and pepper to taste 1 cup milk Extra mushrooms (optional)

Gosford City Farmers Market The Central Coasts’ Premier Farmers Market - every SUNDAY

Gosford Showground , Showground Road, GOSFORD EVERY SUNDAY from 7.00am till 12.00pm www.gosfordcityfarmersmarket.com.au email: finefoodmarket@bigpond.com Mobile: 0427 586 079

5 Home & Lifestyle Magazine | Spring 2021