Bella loved the other night’s chicken so much we did it again. This time I wanted to keep it simpler: we took one breast, pounded it out a little, and filled it with mozzarella di bufala, garlic and fresh basil. Rolled it in beaten egg, then bread crumbs from Bella’s focaccia, mixed with a little pepper, parmesan, polenta and leftover crumbs from the previous dinner. On the stove, I made some chicken broth with garlic, olive oil, lemon juice and a chopped tomato. Put the chicken in this and let it cook on the stove for about 10 minutes, then baked in the same pan in the oven at 170C for about 30 min. Came out even better than before! Juicy and flavorful — with just the lemon and basil infusing the chicken, and the nice surprise of the mozzarella. I am definitely going to make this in California.
With our delicious fresh mozzarella (DOP), Bella made a beautiful caprese.
Beat until fluffy 1/2 c. butter
Add 3/4 c sugar — I combined white sugar, demerara sugar and powdered vanilla sugar
Beat in one egg
Stir in 1 c. flour mixed with 1 t. vanilla baking powder
Throw in chocolate chips (we chopped up an italian milk chocolate bar) and chopped almonds (which Bella so graciously cracked for me).
Bake 15 min at 170C.
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Comments 1
The caprese is beautiful - I miss cheese! I might try mozzarella di bufala if I can find some research about it being totally free of cow milk and how similar it is to cow milk (ie, will I have the same allergic reaction).
The cookies look great! I have been using a lot of Sucanat and Rapadura — it’s great in recipes where you use fruit because it absorbs more moisture than Demerara or unrefined cane sugar. Check it out for the next jam tart!
Posted 14 Aug 2008 at 5:04 ¶Post a Comment