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Ingredients
Spanish onion marmalade
1 chicken breast
2-3 tbsp. Ricotta
2 red capsicums (roasted drizzle with olive oil and roast at 190C for 20 minutes, then peel)
3 large basil leaves
Method
Butterfly your chicken breast, lay down the basil, 1 piece of roasted capsicum, 2b tbsp of ricotta, a grind of salt and white pepper and 2 tbsp of Spanish onion marmalade.
Fold over the edges of the chicken and tie the breast up with string.
Bake in an oven set to 190oC for 20 minutes.
Ingredients
Roasted Capsicum sauce
200 ml of cream
½ tsp ground white pepper
Touch of salt
1 ½ roasted red capsicum
Splash of olive oil
Method
Place all ingredients into a saucepan, bring to a boil and blend to a smooth sauce with Mr. Buzzy
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