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Fresh Living Network
Stuffed chicken breasts with wild mushroom risotto balls and roasted pepper dressing

Stuffed chicken breasts with wild mushroom risotto balls and roasted pepper dressing

A modern Christmas main.
10
RECIPE TYPE:Mains
 
Method

Dressing:

  • Grill peppers on a baking tray until blackened. Cover with clingfilm and set aside to sweat. Remove skins.
  • Blend peppers in a food processor until smooth.
  • Add remaining ingredients and blend. Season.

Mushroom risotto balls:

  • Heat oil in a large saucepan. 
  • Fry mushrooms until golden and season.
  • Remove and set aside.
  • Melt butter and fry onion and garlic until softened.
  • Add rice and stir to coat in butter. Add wine and reduce for 2 minutes.
  • Add 1 cup stock and stir until absorbed. Repeat with remaining stock.
  • Add fried mushrooms and cook for 10 minutes.
  • Remove from heat and mix in mascarpone, parmesan, parsley and lemon juice.
  • Spread risotto into a large shallow tray and cool.
  • Refrigerate until firm.
  • Shape rice around mozzarella cubes to create ping-pong sized balls.
  • Dust with flour, coat in egg and crumbs and deep-fry in heated oil.

Stuffed chicken:

  • Preheat oven to 200˚C.
  • Flatten chicken with a mallet between 2 sheets of baking paper. Season.
  • Mix goat’s cheese, bacon, raisins, walnuts, crumbs, basil and egg together.
  • Divide evenly into the centre of chicken pieces.
  • Roll each fillet lengthways, tucking ends in and securing with toothpicks.
  • Fry in heated olive oil until golden brown, then place in greased baking dish and cook for 15-20 minutes.
  • Remove toothpicks, slice and serve with risotto balls, pepper dressing and rocket.
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