| Ingredients
2 x skinless chicken fillets
1 x pack of Leerdammer cheese slices
½ jar wood roasted peppers
6 tbsp olive oil
25g/1oz butter
Extra virgin olive oil
5g/¼oz fresh basil
Seasoning
Method
- Pan fry the chicken fillets in a heatproof pan until
golden brown and cooked through – about 10-12 minutes.
- Season and put in a pre-heated oven at 180°C/350°F/Gas
Mark 4 for about 6-10 minutes to cook. Whilst cooking, sauté
the wood roasted peppers in a little oil and season.
- Remove the cooked chicken and top each fillet with two
slices of Leerdammer. Place under the grill to brown. Rip
up the basil leaves and place into the peppers.
- Pile the peppers and basil up in the centre of the plate
and top with the grilled chicken. Drizzle with olive oil
and serve.
Notes:
- Try this recipe with two un-dyed smoked haddock or cod
fillets
- A teaspoon of wholegrain mustard or pesto sauce spread
over the cooked chicken fillets before adding the Leerdammer
makes a tasty alternative.
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