Ingredients

Serves 4

Pollo alla Panna

4 chicken breast fillets (skinless)
Seasoned plain flour (to coat)
300 ml light cream
6 tbsp fresh chopped mixed herbs
OR 2 tbsp dried mixed herbs
Grated Parmesan cheese
Ground pepper

 

Rice Pilaf
1 cup rice
2 cups chicken stock
1 chopped onion
1 tbsp cold-pressed olive oil
2 tbsp raisins
2 tbsp pine nuts
½ cup chopped fresh parsley


 

Method

Pollo alla Panna
Preheat oven to 180°C.
Flatten chicken breast fillets with mallet (if necessary)
Coat in seasoned flour.
Place in lightly buttered baking dish.
Sprinkle fresh or dried herbs over the chicken.
Pour cream on top to completely cover.
Season with ground pepper and sprinkle with parmesan.
Bake in oven at 180°C for 20 - 30 mins (depending on size and thickness of chicken breasts).
Serve with rice pilaf (recipe below) and steamed broccoli or green salad.



Rice Pilaf
Sauté chopped onion in olive oil.
Add cup of rice and stir over heat for about 1 minute.
Add 2 cups chicken stock to hot rice.
Add 2 tbsp currants.
Cover and simmer on gentle heat on stove top OR in oven at 180°C, for about 30 minutes or until all liquid is absorbed.
Meanwhile, gently roast pine nuts in a pan or on oven tray until slightly golden brown.
Remove rice from heat when cooked, and allow to sit (covered) for a few minutes.
Add roasted pine nuts and chopped fresh parsley, and serve with chicken breast fillets and steamed broccoli.