Lunch today was delicious 😘 Hope you enjoy!!
Stuffed Chicken Fillets in Marsala Sauce
5 Chicken breasts, slice a pocket into the side of fillet.
Drizzle with olive oil, season with salt & black pepper, sprinkle of Italian dried herbs. Open fillet pocket place 1 slice of mozarella cheese, a layer of roughly chopped sun-dried tomatoes, top with grated Parmesan cheese.
Close pocket and secure with toothpicks.
Continue until you have filled your chicken breasts.
In an oven proof skillet add 2 tbsp olive oil and seal chicken breasts for 3 mins each side. Remove to a plate.
In the same skillet add 1 small onion, 2 tsps chopped garlic, 1 cup sliced mushrooms. Sauté until tender.
Add ½ cup Marsala**cooking wine and cook for 2 mins until liquid has evaporated by half.
Add 1 cup chicken stock.
Add ½ cup whipping cream.
Cook up for two mins.
Add salt & black pepper to taste.
Add 2 tsp paprika,
1/4 tsp dried thyme (I could not get fresh)
Return chicken fillets back to skillet and in a preheated oven 180C bake for 20 mins or until your chicken has cooked through.
Spoon sauce over chicken fillets and serve.
mix together ½ cup dry white wine.
Add 2 Tbsp Brandy.
Add to skillet after you have sautéed onion, garlic & mushrooms until tender.
** non-alcoholic Marsala:
mix together ½ cup white grape juice, add 1 tbsp vanilla essence, add 2 tbsp balsamic vinegar.
10 mini eggplant, season with salt and white pepper.
Roast on oven tray sprinkled with olive oil in 180C oven for 10 to 15 mins.
Remove to paper towel to drain.
Slice up sun-dried tomatoes, crumble 1 tsp feta cheese over and tsp grated mozarella cheese.
Transfer to microwave and cook on medium heat until cheese has melted.
Sprinkle with chopped parsley.
5 brown mushrooms season with salt and black pepper sprinkle of garlic & herb seasoning.
Dot with garlic & parsley butter (shop bought).
Bake in an oven proof dish for 10 to 12 mins on 180C.
Boil up 4 potatoes in salt water.
Drain and cool slightly.
Add 1 beaten egg,
½ cup grated mozarella cheese,
1/4 cup grated Parmesan cheese,
1 tsp onion flakes, adjust salt seasoning,
add ground black pepper,
1/4 cup chopped parsley.
Mix all ingredients together and form cigars, dip in a beaten egg and roll in Panko breadcrumbs.
Shallow fry in vegetable oil for about 3 mins per side until golden brown.
Drain on paper towels.
This meal serves 4.
Recipe sources: Food Network and various cooking sites
Prepared, tried and tested by: Gail Haselsteiner
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