Frypan-roasted Chicken Breasts with Basil
( SERVES 2 )
If the chicken breasts are very large, only one will be required. Halve lengthwise, then proceed with the recipe.
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|1||Chicken breast, small-medium, skinned and boned|
|4 slices||Streaky bacon, thin|
|1 to taste||Freshly ground black pepper|
|2 tbsp||Rice bran oil|
|1 clove||Garlic, crushed|
|½ cup||White wine|
- Make a slit along one side of each chicken breast. Insert three basil leaves and a piece of cheese. Beginning at one end, wind the bacon rashers - one at a time - snugly along the chicken. Secure with toothpicks. Sprinkle with black pepper. Chill while preparing the veges.
- Quarter the kumara and peel off any hard pieces. Halve and peel the onion. Halve the courgette lengthwise. Cover and microwave the kumara and onion for about three minutes, until just soft. Heat the oil on medium in an electric frypan. Brown the chicken on all sides. Add the kumara and onion, turning to coat in oil.
- Cover and cook on medium-low heat for 15 minutes. Turn the vegetables, add the courgette and season. Cover and cook for a further five minutes or until the chicken is done.
- Place on a warm platter, remove the toothpicks and tent with foil. Add the garlic and wine to the pan and simmer for a few minutes. Serve over the chicken.