Headless chicken

Yield: 2 Servings

Measure Ingredient
6 ounces Egg and spinach tagliatelle
4 tablespoons Olive oil
1 \N Onion chopped
1 \N Garlic clove; crushed
1 ounce Sun-dried tomatoes; chopped
2 tablespoons Chopped mixed fresh herbs such as tarragon, chives, flatleaf parsley and basil
4 ounces Mozzarella cheese; cut into four slices
3 fluid ounce Dry white wine
¼ pint Chicken stock
\N \N Courgettes; cut into batons
4 ounces Spinach; trimmed
1 \N Lemon ; juice of
¼ pint Double cream
6 \N Fresh basil leaves; shredded
\N \N Seasoning
\N \N Fresh flatleaf parsley sprigs to garnish

: Vicky Booth: BBC Good Food Dec. 95 1. Preheat oven to 22C/425F/Gas 7. Cook the tagliatelle in a large pan of boiling water according to instructions on packet. Heat 1 tbsp olive oil and cook the onion and garlic for 3 mins. Add the sun-dried tomatoes, mixed herbs and seasoning and cook for a further 3 mins.

2. Cut off the small fillet from each chicken breast and set aside. Make a shallow cut across the middle of the top of each chicken breast and then slice horizontally inside both sides of each cut to make a pocket. Place one slice of mozzarella and a quarter of the sun dried tomato mixture inside each pocket.

3. Cover the opening of the pockets with the reserved pieces of chicken.

Turn the filled chicken breasts over and place on a baking tray. Drizzle over one tbsp of tehe oil, season with salt and pepper and bake in the oven for 15 ins.

4. Add the wine and stock to the remaining sun-dried tomatoes and simmer for 5 mins. Place a slice of mozzarella cheese on top of each piece of chicken and bake for a further 5 mins until the chicken is cooked through.

5. Fry the courgette batons in the remaining oil for 2 mins, add the spinach and half of the lemon juice, season and cook for 1 min. Drain the pasta and add to the wine mixture together with the cream and shredded basil. Simmer for 1 min.

6. place the pasta and sauce on a serving plate and arrange the baked chicken on top and garnish with sprigs of flatleaf parsley. Serve the courgettes and spinach on a separate plate sprinkled with a little more lemon juice.

Posted to FOODWINE Digest by Jane O'Brien <jayohbee@...> on Nov 28, 1997

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