Preparation time
less than 30 mins
less than 30 mins
Cooking time
30 mins to 1 hour
30 mins to 1 hour
Serves
Serves 2
Serves 2
This bread crumbed garlicky chicken dish has a surprise inside – parsley- covered melting taleggio cheese oozing deliciousness.
By Nigel Slater
From Nigel and Adam’s Farm Kitchen
Ingredients
- 2 chicken breasts, skin removed
- 20g/¾oz parsley, finely chopped
- 150g/5½oz taleggio cheese, cut into strips
- 75g/2½z butter
- 2 garlic cloves, finely chopped
- 3 rashers smoked streaky bacon, finely chopped
- two handfuls breadcrumbs
- 3 tbsp olive oil
- salt and freshly ground black pepper
Method
- Preheat the oven to 180C/350F/Gas 4.
- Score the chicken breasts four times, diagonally across the top to within 2cm/¾in of the bottom.
- Finely chop the parsley and cut the taleggio into strips.
- Roll the taleggio in the parsley and then stuff the cheese into the scored gaps in the chicken breasts.
- Melt the butter in a frying pan. Add the chopped garlic and bacon to the pan and cook for three minutes.
- Add the breadcrumbs to the pan and cook for a further three minutes.
- Pour the olive oil over the chicken and season with salt and freshly ground black pepper.
- Scatter the breadcrumb mix over the chicken breasts, patting them down lightly.
- Bake in the oven for 30 minutes.