Chicken, jazzed up
11/11/2011
Serves 4
People ask me about how to cook chicken nearly every day. While it's affordable and clearly a firm family favourite, cooks seem to get into a chicken breast rut. Their questions range from how to make
Ingredients
| 4 | Chicken breasts |
| 1 to taste | Salt & freshly ground pepper |
| 2 tbsp | Cream cheese |
| 2 tbsp | Pesto |
| 2 tbsp | Basil, chopped |
| 100 g | Camembert, or brie finely cubed |
| 4 tbsp | Breadcrumbs, fresh |
| 1 punnet | Cherry tomatoes, washed |
| 1 tbsp | Balsamic vinegar |
| 1 tbsp | Olive oil |
Directions
- Preheat the oven to 200 degC.
- Lay breasts in a small ovenproof dish and season.
- Mix together the cream cheese, pesto, basil and cheese. Place this mix over the chicken and press down gently, then top with breadcrumbs. Bake for 20 minutes.
- Place tomatoes over top and drizzle with balsamic vinegar and olive oil. Bake for 10 minutes.
- We used verjuice for the chicken in this photo. If you use balsamic vinegar, the colour of the dish will be much darker, but still delicious.
- Serve with a mixed green salad and steamed vegetables.
- Tips -
Wine Match
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