Frango algarvio

Yield: 6 servings

Measure Ingredient
6 Boned chicken breasts
6 slices Tomato
6 slices Chorizo
54 grams Breadcrumbs
32 grams Ground almonds
Olive oil
20 grams Butter
1 Green pepper; sliced
1 Red pepper; sliced
125 millilitres White wine
100 grams Roasted almonds
2 Cloves garlic; chopped, up to 3
1 Sprig thyme
5 grams Sieved paprika
1 gram Ground cumin
Peri-Peri sauce

MARINADE

Marinade chicken breasts for 1-2 hours. Remove and drain. Cut pockets into the chicken breasts and fill with tomato and sausage. Close with cocktail sticks. Dip into mixture of breadcrumbs and almonds.

Brown chicken on both sides. Add peppers and wine and simmer for 8-10 minutes. Serve with cous cous and green salad.

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