Jalapeño Popper Chicken 
Cream cheese (at room temperature)           8 ounce
Cheddar cheese (grated)                              1/2 cup
Mushrooms                                                    4
Jalapeños (minced) plus additional 
sliced for garnishing                                     1/3 cup
Chicken breasts boneless                            4

•    Preheat oven to 1900C and cover a baking sheet with foil. 
•    In a large bowl, combine cream cheese, cheddar cheese, chopped mushrooms and minced jalapeño.
•    Using a sharp knife, cut chicken breasts horizontally until almost butterflied (creating a pocket in the center), then scoop 1/4 cup cream cheese jalapeño mixture into the center of each chicken breast.
•    If necessary, use a toothpick to keep filling in.
•    In a shallow bowl combine the flour, salt, and pepper.
•    Beat the eggs and place in a second shallow bowl.
•    In a third shallow bowl, combine the breadcrumbs with the chicken powder.
•    Coat each stuffed chicken breast in the flour mixture, shaking off the excess.
•    Dip each chicken breast in the beaten egg.
•    Finally, coat the chicken breast with the breadcrumb mixture. 
•    Place the coated chicken breasts onto prepared baking sheet.
•    Place baking sheet in the oven and bake until chicken is cooked through (about 30 minutes).

Chocolate Budino

Eggs                                                               2
Milk/dark chocolate (coarsely chopped)        170g
Granulated sugar                                           65g
Cornstarch                                                     22g
Milk                                                                600g
Cocoa powder                                               40g
Salt                                                               1/2 tsp
Caramel butterscotch sauce as required

•    Whisk the eggs in a medium bowl.
•    Place the chocolate in a large bowl over hot water to melt.
•    Combine the sugar and corn starch in a small bowl. Add 1 tablespoon of the milk to the mixture, then whisk together to form a slurry. Whisk the slurry into the eggs until well blended, set aside.
•    Add the remaining milk, cocoa powder, and salt to a medium pot and bring to a boil.
•    Pour 2 tablespoons of the hot milk mixture into the beaten eggs, a little at a time to temper, whisking constantly. Pour the warmed egg mixture back into the pot.
•    Bring the mixture in the pot back to a boil for 2 minutes, whisking vigorously. Pour the pudding mixture through a sieve over the chocolate, then let stand for 5 minutes. Whisk to combine until the        chocolate mixture is smooth.
•    Portion the chocolate mixture into 9 ramekins or cups, placing plastic wrap directly onto the surface to prevent a skin from forming. Cool in the fridge for 3 hours.
•    Once ready to serve, spoon the caramel butterscotch sauce over the chocolate budino. HH

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