Fear not, here is the size of the cup I use to measure 'ting out.
I use the cup on the right but you can use any similar sized one. I have put it next to my measuring jug for a 'point of reference'.
As I write this I have stuffed chicken breasts cooking in the oven. Stuffing chicken can be very boring and a bit of a business so I sometimes just put the stuffing near the chicken - it still tastes the same.Anyway here is how it goes......
Chop up 1 small onion or shallot if you have it, 4 cloves of garlic and a fresh chilli. I use this in so many recipes I may refer to it from now on as OGC.
Dice some chorizo (about a fingers worth - doesn't matter what size your fingers are as your appetite will probably be in accordance). My chorizo was a bit old today so the skin had gone all saggy like old people's necks, if this happens add some hot water and it will come off - quick as a flash!
Fry the OGC and chorizo in red pesto then slice open a chicken breast so you are creating a flap, (flap hahahah). Spoon as much of the mixture in as possible. On top of the mixture place mozzarella - which I always think tastes of wet flannel but loads of people seem to rave about it - or cheddar cheese (delicious). Then wrap the chicken in tin foil and put in the oven on 180 for about 30 mins.
Serve with salad - into this salad you can have anything you want - tonight I am having lettuce, rocket, cucumber and a little bit of crumbly feta. A hunk of french bread with salted butter is always a treat and makes this dish feel like you are a peasant in the middle ages as with it you can mop up the pesto juices.
A little thought: Today I received an email from the 1st Jan 1970. What a thing to happen!
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