Friday, November 18, 2005
Cheese-Herb Chicken Medallions
This is a gorgeous entree that will definitely impress your guests. Serve over pasta with a side of steamed carrot ribbons. Serves 6.
Ingredients:
6 boneless chicken breasts, fat trimmed off
1 T. fresh chives
1 t. basil
black pepper to taste
1/4 t. paprika
3 oz. shredded mozzarella
Pesto (homemade or store-bought)
String
Step-by-step:
1. Preheat oven to 400 degrees.
2. Place chicken breasts on a flat surface and pat dry. Evenly sprinkle with herbs, pepper, and paprika.
3. Form cheese into 6 loose balls and place one in the center of each chicken breast.
4. Roll chicken around cheese and tie with string, tucking ends of chicken in.
5. Bake 15-20 minutes in a baking dish sprayed with cooking spray. Allow chicken to cool for 10 minutes after cooking.
6. Untie and cut into 1/2-inch thick medallions. Arrange over pasta and drizzle pesto over top.
Ingredients:
6 boneless chicken breasts, fat trimmed off
1 T. fresh chives
1 t. basil
black pepper to taste
1/4 t. paprika
3 oz. shredded mozzarella
Pesto (homemade or store-bought)
String
Step-by-step:
1. Preheat oven to 400 degrees.
2. Place chicken breasts on a flat surface and pat dry. Evenly sprinkle with herbs, pepper, and paprika.
3. Form cheese into 6 loose balls and place one in the center of each chicken breast.
4. Roll chicken around cheese and tie with string, tucking ends of chicken in.
5. Bake 15-20 minutes in a baking dish sprayed with cooking spray. Allow chicken to cool for 10 minutes after cooking.
6. Untie and cut into 1/2-inch thick medallions. Arrange over pasta and drizzle pesto over top.
Labels: main courses
