Thursday, 4 August 2011
Mushroom and Basil Stuffed Chicken Wrapped in Proscuitto
Salt and Pepper
Spring onion and Parmesan potato bake
Preheat an oven to 180C. Cut a large sheet of cling film and lay on a cutting board. Beat out each chicken thigh until thin but not broken. Use something long and solid like a rolling pin - I use a knife sharpening steel. Season the thigh fillets with salt and pepper, add the garlic oil and oven roasted tomato oil and massage into the meat. Remove to a clean plate to marinade for 10 minutes. Mix the mushroom and pine nuts together.