recipes
Baked chicken involtini, zucchini fritters and Parmesan mash
Serves: 2
Ingredients
For the chicken
- 2 chicken breasts, thinly sliced
- 4 slices smoked ham
- 2 fresh mozzarella balls
- 200g cooked sliced mushrooms
- Sundried tomato paste
- Seasoned baking paper (Maggi so tender)
For the zucchini fritters
- 2 grated zucchini
- 1 clove garlic crushed
- Mint leaves
- 1 tbsp flour
- 2 tbsp grated Parmesan
- 1 yolk and 1 whipped egg white
- Fresh seasoning
For the potatoes
- 2 potatoes, boiled and mashed
- 1 knob of butter
- 2 tbsp grated Parmesan cheese
- Finely chopped parsley
Method
Lay the chicken breast on a sheet of seasoned baking paper and spread with sun dried tomato paste. Lay a slice of ham on top, cover with the mushrooms and finish with the mozzarella. Lift the chicken breast with the paper and roll. Roll the paper around the chicken breast and secure with a string or a piece of silver foil. Bake the chicken for approximately 25 minutes, depending on the thickness of the chicken. To prepare the fritters, simply combine all the ingredients together and shallow fry with olive oil on both sides until golden. Combine the warm mashed potatoes in a separate bowl with a knob of butter, cheese and parsley. Season with salt, pepper and nutmeg.
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