recipes
Stuffed breast of chicken mushroom compote, thyme infused potatoes
Serves: 2
2018-11-01
Ingredients
- 2 chicken breasts
- 80g bigilla (Camel Brand)
- 50g brie cheese (President)
- 2 tbsp chopped walnuts
- 6 slices pancetta
- 1 small leek
- 3 mushrooms
- 1 large oyster mushroom
- 2 cloves garlic
- 1 tsp rosemary chopped
- 2 medium sized potatoes
- 2 cloves garlic
- 2 spring onions
- 1 tsp thyme leaves
Method
Dice the brie and mix well with the bigilla and walnuts, flatten the chicken and put the filling in the middle, roll the breast and tighten with the pancetta. Roast in the oven until cooked through at 180 degrees celcius. Roughly cut he mushrooms and saute in butter with the sliced leek and chopped garlic. Season well and finish with the rosemary. Wash well the potatoes and slice, on low heat place 2 crushed garlic and saute potatoes until cooked through. Add the thyme and chopped spring onions in the last 2 minutes and remove from heat.
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View Maltese
Sider tat-tiġieġ mimli b'compote tal-faqqiegħ, u patata bis-sagħtar
Ingredients
- 2 isdra tat-tiġieġ
- 80g bigilla
- 50g ġobon brie
- 2 mgħaref ġewż imqatta’
- 6 biċċiet panċetta
- kurrat żgħir
- 3 faqqiegħ
- Faqqiegħ ‘oyster’ kbira
- 2 sinniet tewm
- kuċċarina klin imqatta’
- 2 patatiet ta’daqs medju
- 2 sinniet tewm
- 2 basliet twal
- kuċċarina sagħtar
Method
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