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.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
View Maltese 
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.