Asparagus and Mozzarella Stuffed Chicken Breasts

Ingredients:
4 large skinless, boneless chicken breasts
Sea salt and freshly ground black pepper
12 asparagus spears, trimmed
250ml grated mozzarella cheese
125ml fresh bread crumbs
5ml Italian seasoning

Method:
Preheat the oven to 190˚C. Butter an 8 x 12 inch baking dish.

Cut each chicken breast through the side, but not all the way across to form a flap. Open up each chicken breast and place between two sheets of heavy plastic, such as a zip-lock freezer bag opened up, on a solid level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to an even thickness of about a quarter inch. Season each side with salt and pepper.

Place 3 spears of asparagus down the centre of each chicken breast, spread about 60ml cheese over the asparagus and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Repeat with the other chicken breasts. place the rolls seam-side down in the prepared baking dish, sprinkle each with breadcrumbs and bake for about 25 minutes in the prepared oven until the juices run clear and the chicken is cooked through. If testing to see if the chicken is cooked a thermometer inserted in the centre of each roll should read at least 74˚C. 

Caprese Salad with Roasted Mango Dressing

Ingredients:1 green (unripe) mango
2 tablespoons minced fresh coriander leaf, plus extra picked leaves for garnish
2 quarter-size coins peeled fresh ginger
1/2 Fresno chilli (or 1 jalapeno pepper), seeded if desired, and chopped
1/2 teaspoon ground cumin
2 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon honey or maple syrup
4 assorted heirloom or vine-ripened red tomatoes, cut into 1/2-inch thick slices
1 ball fresh mozzarella, cut into 1/4-inch thick slices (or 1 package mozzarella medallions)
Sea salt and freshly ground pepper
Method:Preheat the oven to 220 C.
Wrap the mango in aluminium foil, and place on a parchment-lined baking sheet. Roast it for 1 hour, rotating halfway through. The mango should be soft. Remove the foil and let it cool.
When the mango is cool enough to handle with your hands, slice off the cheeks and scoop the flesh into a small food processor or blender. Repeat with the remaining mango, scooping as much flesh off as possible. Add the minced coriander, ginger, chilli, cumin, vinegar, olive oil and honey or maple syrup. Blend until smooth and add a little water if the dressing is too thick.
Arrange the tomatoes and mozzarella on a platter and season them with salt and pepper. Drizzle with a few tablespoons of the mango dressing and a little extra olive oil. Top with some picked fresh coriander leaves and it's ready to serve.

Tomato and Basil Croquettes

Croquettes make a simple vegetable dish look special. Try these flavoursome croquettes with oozing mozzarella and rocket pesto vinaigrette.

Ingredients:

For the pesto:

10 sun-blushed tomato pieces, roughly chopped

50g rocket leaves, plus extra to garnish

15 ml pine nuts

½ garlic clove

3 piquillo peppers, roughly chopped (bottled peppers available from some supermarkets)

15ml grated Parmesan

85ml olive oil

60ml Cabernet Sauvignon vinegar

For the croquettes:

vegetable oil, for deep fat frying

500g potatoes, peeled and cut into large dice

110g Parmesan cheese, freshly grated

15ml red pesto (from recipe above)

10 sun-blushed tomato pieces, roughly chopped

10 basil leaves, roughly chopped

salt and freshly ground black pepper

50g plain flour plus up to 2 tbsp extra (if too dry)

1 small ball fresh mozzarella cheese, cut into small pieces

110g breadcrumbs

2 free-range eggs, beaten

Method:

For the pesto, place all the pesto ingredients, except the Cabernet Sauvignon vinegar, into a food processor and blend to a fine purée. Set aside.

For the croquettes, preheat the oven to 160C.

Preheat the oil in a deep fat fryer to 160C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)

Place the potatoes into a saucepan of salted water and bring to the boil. Cook for 12-18 minutes, or until tender, then drain and return to the pan.

Place the pan of potatoes back over the heat until all the moisture has evaporated. Mash with a potato masher or ricer until smooth.

Add the Parmesan cheese, one tablespoon of the red pesto, and all the sun-blushed tomatoes and basil to the mash and mix well. Add salt and freshly ground black pepper, to taste. (Add a little flour if the mixture is too wet to form into shapes with your hands.)

Divide the mixture into 12 equal-sized pieces and shape into cylinder croquettes, using your hands. Push a small piece of mozzarella into the centre of each croquette, closing up the potato to completely cover the mozzarella.

Place the remaining flour and the breadcrumbs onto two separate plates. Place the eggs in a bowl. Dredge the croquettes in the flour, then dip them into the beaten eggs and finally roll them in the breadcrumbs, to cover, retaining the shape.

Carefully lower a few croquettes at a time into the preheated deep fat fryer and cook for 3-4 minutes, or until golden-brown and crisp.

Remove with a slotted spoon and drain on kitchen paper. Transfer the croquettes to a roasting tray and place in the preheated oven to keep warm.

To serve, add the Cabernet Sauvignon vinegar to the remaining pesto and place a spoonful onto each of four plates. Place three croquettes on top of each dollop of pesto and garnish with rocket.

Chicken Parmesan

Chicken is always a good standby for a week-night supper

and I'm always trying out new ideas.

Here's a great Italian style chicken dish

with lots of flavour.

Ingredients:

45ml olive oil

5ml chopped fresh rosemary

5ml chopped fresh thyme

5ml chopped fresh flat leaf parsley

Salt and freshly ground black pepper

8 (3-ounces each) chicken breasts

375ml Simple Tomato and Basil Pasta Sauce, recipe follows

or use a purchased tomato and basil pasta sauce

125ml shredded mozzarella

80-100ml grated Parmesan

2 tablespoons unsalted butter, cut into pieces

Directions:

Preheat the oven to 220C.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the chicken breasts with the herb oil.

Heat a heavy large oven-proof pan over high heat. Add the chicken breasts and cook until just beginning to brown, about 2 minutes per side. Remove the pan from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each chicken breast, and sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces on top of the chicken breasts. Bake for about 3-5 minutes until the cheese melts and the chicken is cooked through.