Giorgio Celmo
Ingredients
2 skinless, boneless chicken breast halves, 1/2-pound each
Fresh basil leaves, (or spinach), enough to cover each chicken breast
Fresh basil leaves, (or spinach), enough to cover each chicken breast
4 pieces pancetta (Italian bacon) Optional
2 Tbsp finely chopped toasted walnuts
2.5 oz Boursin garlic and herb cheese (or 2.5 oz of herbed garlic cream cheese
1/3 cup bread crumbs
3 Tbsp grated Parmesan cheese
1 egg, beaten well
Salt
Pepper
2 Tbsp finely chopped toasted walnuts
2.5 oz Boursin garlic and herb cheese (or 2.5 oz of herbed garlic cream cheese
1/3 cup bread crumbs
3 Tbsp grated Parmesan cheese
1 egg, beaten well
Salt
Pepper
Herbed Cheese
2.5 oz cream cheese, softened
1 garlic clove, minced
3 teaspoons fresh parsley, minced
3 teaspoons fresh chives, minced
A pinch of cayenne
1/4 teaspoon freshly cracked black peppercorns
A pinch salt
2.5 oz cream cheese, softened
1 garlic clove, minced
3 teaspoons fresh parsley, minced
3 teaspoons fresh chives, minced
A pinch of cayenne
1/4 teaspoon freshly cracked black peppercorns
A pinch salt
Directions
Preheat oven to 350°F. Put each chicken breast half between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.
Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.
If you are not starting with Boursin herbed cheese, make your own by mixing together the Herbed Cheese ingredients mentioned above. Mix the walnuts into the cheese mixture, set aside.
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