We’ll be off to East Frisia again tomorrow but before we leave, I’d like to introduce to you our very own creation for a poultry dish.
We called it Tuscany Chicken Wraps. That’s chicken fillets stuffed with mozzarella, wrapped in raw ham, baked in a “Toscana” sauce with mushrooms.
For the sauce, we are not above turning to our Gaulish kitchen help, Knorrfix. 😉
In fact, it is a “fix product” from Knorr, a well-known German food manufacturer. Even though originally designed for a meatball dish, we found that this very tasty sauce is suitable for a variety of other dishes.
As a side dish, we recommend “spätzle”, a Swabian or Alemannic type of pasta.
What we need:
- 4 chicken fillets
- 200g (7oz) mozzarella
- 16 slices of raw ham
- 170g (6oz) tinned sliced mushrooms
- 1 sachet Fix for Meatballs Tuscany
If you don’t want to use a “fix product”, you’ll surely find a recipe for a Tuscan sauce on the internet. - 100ml (¼pt) whipping creme
- spätzle
How to do it:
- Cut the mozzarella into slices.
- Cut the fillets, fill them with mozzarella.
- Wrap the stuffed fillets with slices of ham and place them in a casserole dish.
- Fry the mushrooms in margarine or oil.
- Add 250ml (½pt) of water.
- Add the whipping cream.
- Add the Fix for Meatballs Tuscany.
- Mix everything well and bring it to the boil while stirring.
- Pour the sauce over the fillets in the casserole dish.
- Bake the fillets 30 minutes at 200°C (390°F) in your preheated oven. Turn them upside down in the sauce halfway through.
Be sure to prepare the spätzle in time so that they are ready to be served when the fillets are done.
