4 Chicken breasts, skinned and de-boned
Bunch Fresh basil
50g Parmesan
120g creamed cheese, softened
1-2tsp Olive oil
2 Garlic Cloves
Salt and Pepper
Mix garlic, basil, oil oil, creamed cheese in a processor till smooth.
Cut a slit into the chicken breast to make a pocket, fill the cream filling into the chicken and secure the chicken breast with tooth picks.
Take each piece of fillet and cover with tin foil and steam for 30-35min.
Serve with steamed vegetables.
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