Try this Headless Chicken recipe, or contribute your own.
Suggest a better description: Vicky Booth: BBC Good Food Dec. 95 1. Preheat oven to 22C/425F/Gas 7. Cook the tagliatelle in a large pan of boiling water according to instructions on packet. Heat 1 tbsp olive oil and cook the onion and garlic for 3 mins. Add the sun-dried tomatoes, mixed herbs and seasoning and cook for a further 3 mins. 2. Cut off the small fillet from each chicken breast and set aside. Make a shallow cut across the middle of the top of each chicken breast and then slice horizontally inside both sides of each cut to make a pocket. Place one slice of mozzarella and a quarter of the sun dried tomato mixture inside each pocket. 3. Cover the opening of the pockets with the reserved pieces of chicken. Turn the filled chicken breasts over and place on a baking tray. Drizzle over one tbsp of tehe oil, season with salt and pepper and bake in the oven for 15 ins. 4. Add the wine and stock to the remaining sun-dried tomatoes and simmer for 5 mins. Place a slice of mozzarella cheese on top of each piece of chicken and bake for a further 5 mins until the chicken is cooked through. 5. Fry the courgette batons in the remaining oil for 2 mins, add the spinach and half of the lemon juice, season and cook for 1 min. Drain the pasta and add to the wine mixture together with the cream and shredded basil. Simmer for 1 min. 6. place the pasta and sauce on a serving plate and arrange the baked chicken on top and garnish with sprigs of flatleaf parsley. Serve the courgettes and spinach on a separate plate sprinkled with a little more lemon juice. Posted to FOODWINE Digest by Jane OBrien
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (573g) | ||
Recipe Makes: 2 Servings | ||
|
||
Calories: 315 | ||
Calories from Fat: 180 (57%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 20g | 27 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 44.4mg | 14 % | |
Sodium 232.3mg | 8 % | |
Potassium 502.1mg | 13 % | |
Total Carbohydrate 22.6g | 7 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 18.6g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 315
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.