Mascarpone & Pesto Chicken with Grilled Bell Peppers

17 Sep

I love all the seasons but this time of the year is my favorite; when the summers are going and winters are setting in. The weather in between these seasons is wonderful when there is sprinkle of rain. When the weather is good, a tempting meal is always essential. While I sipped into my tea last evening with this pleasant weather, I wondered what exciting I could make. Nothing could beat a creamy soft chicken, freshly baked in my oven.

So I  had actually bought mascarpone long time back and had been wondering what savory dish I could make with it. Making tiramisu or a cheesecake is a standard thing to do. But I really wanted to try to be innovative. So trying these flavors with the chicken was a wonderful idea. Also, I added some grilled bell peppers which always go along well with a baked dish. Another wonderful thing about trying this chicken was I didn’t wanted to pan fry or cook it. I wanted to bake it! Let me tell those you haven’t tried baking a chicken, it’s actually the most easy thing to do.

So firstly I washed 3-4 pieces of chicken breast…..

Pesto Chicken

Then I mixed the mascarpone cheese, homemade pesto and season it with salt and pepper. Let it rest aside….

Pesto chicken

Slit the chicken breast and put the pesto mixture…

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Drizzle some olive oil on the chicken and season with salt, pepper and oregano…

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Put the bell peppers and season them and oil them… Cover the chicken fillets with breadcrumbs and put in a well greased shallow dish…

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Bake it for 20-25 mins at 180 degree celcius…

pesto chicken

 

Serve oozing hot with some crispy bread….

 

Here is the recipe:

Preparation Time: 15 mins

Baking Time: 25- 30 mins

Serves: 4 person

Ingredients:

4 chicken breast fillet

3 tbsp mascarpone cheese

1 cup Pesto sauce

2-3 tbsp olive oil

1 cup breadcrumbs

1 tsp oregano

1/2 cubed yellow bell pepper

1/2 cubed red bell pepper

salt to taste

pepper to taste

Method:

  1. Preheat the oven to 180 degree celcius/ gas 6.
  2. Mix together the pesto and mascarpone. Add salt and pepper to taste. Keep aside.
  3. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Fill carefully a quarter of the pesto mixture into each chicken breast pockets.
  4. Brush a little oil about 1 tsp all over the chicken breast and season it well with salt, pepper and oregano.
  5. Tip the breadcrumbs onto a large plate and season it with salt and pepper. Place each breast on the plate and press all over with the breadcrumbs.
  6. Place the chicken and bell peppers in a lighly oiled shallow dish. Drizzle over some remaining oil.
  7. Cook in the oven for 20-25 mins until the chicken starts to turn golden ans is cooked through and serve with a crusty bread.

 

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