Each day we are posed with the same, nagging and somewhat difficult question: What should I make for dinner tonight?
Living away from home and not being treated by mum’s legendary cooking skills, this has become a daily struggle. Not that I’m complaining because I know I’ve got it good compared to many, and it also allows me to experiment and be creative in the kitchen. As we do nowadays, I turn to Google. I’ve used a number of sites and searched for recipes as well as used Apps but now I’m trying something else. I’m turning to Martha.
Recently I tried this recipe and it turned out really well. It was simple yet delicious and looked impressive. So here’s my slightly altered version.
Chicken breasts (at least 1 for each person) – Martha Stewart recommended to use chicken breast with bone but I used boneless and it was still juicy and tasty.
1 Mozarella ball (125g)
A handful of fresh basil leaves
Sundried tomato (approx. 4 slices – can be more)
1 fresh tomato
2 cloves of garlic
Juice of a lemon (fresh or from a bottle)
Salt and pepper
1. Preheat oven to 220 C and line a tray with aluminium foil.
2. Use a sharp knife to cut a slit through the side of each breast. Carefully create pockets in the breasts for the filling.
3. Finely chop up the basil leaves, sundried tomato slices, garlic cloves and fresh tomato and garnish with salt, pepper and a squeeze of lemon juice.
4. Spoon the filling into the chicken breasts and insert a slice of mozzarella in each. Close the chicken breast pockets with toothpicks or metal sticks.
5. Arrange chicken breasts on the tray, rub/brush them with olive oil and season with salt and pepper. Put in over for 30-35 minutes or until golden brown.
6. In the meantime, to create a sauce, heat up chopped up tomatoes from a can/carton and then stir in chopped up basil leaves and season to taste.
7. Serve with spaghetti noodles or cous cous.
Eat and enjoy!
One thought on “Experimental Kitchen: Martha Stewart Style”
Appreciate the recommendation. Let me try it out.