19 August 2008

Pompino Lemon Chicken

This is my slant on a recipe I got from www.viewauckland.co.nz

  • Slice schnitzels from skinned boned chicken breasts - I can get 3 pieces/breast
  • Place in the middle of each schnitzel 1 sundried tomato stuffed with goat's feta
  • Roll up & roll in flour
  • Add to a hot pan with olive oil, making sure the seal is face down to seal
  • Pan fry for 2-3 minutes each side until lightly brown

  • Then add to the pan ~1 cup white wine (half covered chicken rolls), freshly chopped parsley (Italian preferably), clove of crushed garlic, juice of 1-1/2 lemons
  • Cover & simmer for 5 minutes

Serve with natural (greek) yoghurt seasoned with 1/2 lemon & lemon pepper.

Scrumy - chicken is very succulent & the lemon flavour is not overstated.

1 comment:

  1. please can I have some it looks devine :-)
    ps follow the link


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