Tomato and Soy Stuffed Chicken
Source of Recipe
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List of Ingredients
� 4 Chicken breasts with skin on
� salt & pepper
� 2 tbsp olive oil
For the tomato and soy stuffing/tomato sauce �
� 2 tbsp olive oil
� 1 clove of garlic, finely chopped
� 1 onion, finely chopped
� 8 tomatoes, deseeded and finely diced
� 2 tbsp soy sauce
� 100 ml chicken stock or white wine
� 2 tbsp double cream
For the spiced tomato -
� 2 tbsp olive oil
� knob butter
� 4 tomatoes, sliced
� 100g (4oz) plain flour
� 1 tbsp curry powder
� salt and black pepper
� 100ml (4 floz) milkRecipe
For the stuffing �
� Heat 2 tbsp of olive oil in a pan.
� Add the garlic, onion and diced tomatoes and cook for a couple of minutes.
� Remove half of the mixture and stir in the soy sauce.
� To the remaining mix add the chicken stock or white wine and cook down to make a sauce.
� Finish with the double cream.
For the chicken �
� Pre-heat the oven to 220�C/gas mark 7.
� Heat some olive oil in a pan.
� Seal the chicken skin side down, season with salt & pepper and turn over.
� When the chicken is browned make an incision in the top of the chicken and fill with the tomato and soy sauce mixture.
� Transfer to the oven and cook for approximately 10 minutes or until the chicken is cooked through.
For the Spiced Tomato -
� Heat the oil and butter in a pan.
� Combine the flour and curry powder in a large bowl and season with salt and pepper.
� Pour the milk into a separate bowl.
� Dip the sliced tomatoes into the milk and then into the flour mix.
� Fry until golden and crisp.
To Serve
� Lay curried tomatoes in a circle in the centre of a plate.
� Place the chicken on top and drizzle the cream sauce around the edge.
Serves: 4
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