Pepperdew and Feta rolled Chicken Fillet
Chicken Fillet, tenderised (mallet it thin)
Salt and Pepper to taste
1 pepperdew per fillet sliced finely (mild)
Crumbed feta
Little olive oil to drizzle
Once the fillet is mallet thinly, season with salt and pepper, then evenly spread a sliced pepperdew, layer crumbed feta and roll from one end, so the end is down. Pepper the top, drizzle with olive oil and garnish with fresh chopped parsely. Bake in oven of 180 degreea for 15-20mins, place over creme fariche mushroom sauce.
Mushroom Creme Fraiche Sauce
Thick slice mushrooms, salt and pepper and cook over stove.
Add 1-2 spoons of lemon and herb marinade, pepper sauce and few heaped spoons of creme fraiche. Turn off heat and melt creme fraiche.
Blogspot isn't allowing me to upload a pictyre. But it will be available on Instagram and Facebook Page @the_contemporary_kitchen
Chicken Fillet, tenderised (mallet it thin)
Salt and Pepper to taste
1 pepperdew per fillet sliced finely (mild)
Crumbed feta
Little olive oil to drizzle
Once the fillet is mallet thinly, season with salt and pepper, then evenly spread a sliced pepperdew, layer crumbed feta and roll from one end, so the end is down. Pepper the top, drizzle with olive oil and garnish with fresh chopped parsely. Bake in oven of 180 degreea for 15-20mins, place over creme fariche mushroom sauce.
Mushroom Creme Fraiche Sauce
Thick slice mushrooms, salt and pepper and cook over stove.
Add 1-2 spoons of lemon and herb marinade, pepper sauce and few heaped spoons of creme fraiche. Turn off heat and melt creme fraiche.
Blogspot isn't allowing me to upload a pictyre. But it will be available on Instagram and Facebook Page @the_contemporary_kitchen
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