Friday, July 15, 2011
Simply Delish - Chicken Parma El Whitesnake Style
Grated cheese (meltable type)
Salt and pepper
Olive oil/Juices from browned chorizo sausages.
Slice sausages into bite size pieces and brown off in a fry pan. Try not to use oil as sausage will produce its own once cookin starts.
Once browned drain and place on paper towel and set aside. Keep the juices!
Cut bacon rashers in half and place 3 in a baking dish.
Cut 2 slits in chicken breast and stuff with cheese and chorizo sausage.. That really should read .......stuff with sausage then cheese.
Don't over do the stuffing.
Placed stuffed chicken on bacon rashers and season with salt and pepper then place remaining rashers on top of chicken breast.
Yes ya can tuck the bacon under the chicken ta make it look nice.
Pour juices from cooked sausages ( about a desert spoon) over the top of the bacon/chicken.
Place in oven at about 180 and cook for about 20-30 minutes or until chicken is nearly cooked through.
You should turn it over half way through. Including the bacon rashers. This helps the chicken cook evenly and stops the bacon from getting burnt.
If the dish is looking dry pour some more of the sausage juice/oil over the chicken/bacon
Once ya satisfied the chicken is nearly ready open the can of diced tomatoes and pour over the bacon/chicken then cover with grated cheese.
Place back in oven till cheese is golden brown.
Serve with anything ya heart desires.
We did cauliflower, brocoli and brussel sprouts.
Use oil only if needed.
Remember the bacon will supply some juices once in the oven so the sausage juices may not be required once chicken is turned over.
Too much oil in dish can be drained off before putting tomatoes in.
All the amounts can vary so use your unique abilitiy to judge things.
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Have a great weekend.
KB and Whitesnake
More Simply Delish recipes listed here