Pea Stuffed Chicken with a Parmesan CrustJuly 29th, 2008
With the lovely hot weather we’ve been having recently I must confess I haven’t felt much like cooking. I’m sure I’m not alone in that and if, like me, you’re feeling you really should actually cook something but want something summary and don’t feel like spending hours in the kitchen this dish may appeal.
I was thinking about the ingredients in this month’s bag – parmesan, chicken breasts and peas – and what I could make with them, when I created this dish. I wanted to stuff the chicken breasts with the peas so decided to boil and puree them (those peas that survived bypassing my mouth after they were shelled, that is!). Then I made a slit in the chicken, only one breast in fact as Rob doesn’t like peas so his wasn’t stuffed, and generously filled it with the beautiful green puree.
Next I processed some old bread to make crumbs and mixed them with roughly the same amount of grated parmesan. Then I just dipped the chicken into a beaten egg (carefully, to avoid the puree spilling out) and coated it with the crumbs.
I cooked the chicken on a baking tray at 190c for half an hour, by which time it was cooked through and the crumbs were lightly golden. I was so pleased with how it turned out – the chicken was nice and moist, the coating was slightly crunchy with the lovely taste of the parmesan, and the puree was deliciously sweet and stayed in place. I served it with a simple salad and a glass of Sauvignon Blanc. I really loved the combination and I’m looking forward to seeing what you come up with for the ‘In the Bag’ event. You still have time to create something; the closing date is Thursday 31st July (at midnight), but between you and me if you needed a little more time and let me know before the closing time I’m sure it would be fine, we just won’t tell Scott