Mozzarella-Filled Chicken with Parmesan Sauce - Mozzarellafylld kycklingfilé i parmesansås

MOZZARELLA-FILLED CHICKEN WITH

PARMESAN SAUCE

Mozzarellafylld kycklingfilé i parmesansås

Serves 4

2 grilled bell peppers in

liquid, approx 5.3 oz

8.8 oz mozzarella cheese

1 lb 5 oz chicken breast fillets,

small or 2 to 3 larger ones

salt, pepper

1 bunch fresh basil

Sauce:

1 tablespoon concentrated chicken fond

0.4 cup water

0.4 cup white wine

0.8 cup heavy cream

0.4 cup finely grated Parmesan cheese

some pepper and sugar

Gremolata:

0.4 cup finely chopped parsley

grated zest from 1 lemon

1 garlic clove

For serving:

potato wedges or Hasselback potatoes

sugarsnaps

Drain the bell peppers and cut them in shreds. Cut the mozzarella in thin strips as well. Split the chicken fillets lengthwise if they're large. Then make a cut lengthwise in each piece, so that you have a pocket. Sprinkle all around with salt and pepper.

Divide mozzarella, grilled bell peppers and basil leaves in the pockets. Secure with a toothpick so that they hold together while cooking. Transfer to an oven-proof pan.

Sauce:

Measure fond, water, wine and cream in a saucepan. Boil for a few minutes while beating. Remove from heat and stir in the grated cheese, so that it melts. 

Pour the sauce over the chicken and cook in the middle of the oven at 437F for 20 to 25 minutes. Make sure it's done.

Gremolata:

Mix parsley, lemon and garlic to a streusel.

For serving:

Sprinkle the gremolata over the chicken and serve with potatoes and pre-cooked sugarsnaps as suggested above.

Enjoy!

Bella