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Title: Mozzarella-Oozing Rosemary Chicken
Yield: 4

Ingredients

    700 g  potatoes; cubed
    150 g  mozzarella; drained
  1 1/2 ts dried rosemary
    1/4 ts dried chilli flakes
      8    boneless chicken thighs;
           -trimmed to neaten
      1 tb plain flour
      1    olive oil; for brushing
     25 g  butter; 1 leek
      2 tb milk or single cream
      1    salt and pepper

Instructions

Preheat the grill to high.

1 Cook the potatoes in a pan of boiling, salted water for 10-15 minutes
until
tender. Halve the mozzarella widthways, then cut each half into four
wedges.

2 Mix the rosemary, chilli, salt and pepper in a bowl, then toss the cheese
in
it.

3 Lay the chicken out flat, sprinkle with the flour and place a cheese
wedge
in the centre of each. Roll up and secure with wooden cocktail sticks,
tucking
in the ends, if possible.

4 Heat a little oil in a large saute pan and brown the chicken. Cover and
cook
for 10-15 minutes until cooked through. Meanwhile, melt the butter in a
frying
pan.

5 Cut the leek into strips and cook in the butter for 2-3 minutes until
softened. Drain the potatoes well and mash with the milk or cream. Stir in
the
leeks and season to taste.

6 Divide the leek mash between serving plates, remove the cocktail sticks
from
the chicken and place on top, spoon round the chicken-pan juices and serve.

7 For Melting Mozzarella Chicken Tagliatelle: Add cherry tomatoes to the
tin
with the chicken. When cooked, third each chicken roll and toss with cooked
tagliatelle and roasted tomatoes. Sprinkle over chopped parsley or basil
and
grated Parmesan to serve.

TIPS: Use fresh rosemary if you have it. Use other cuts of chicken such as
batted-out chicken breasts.

Converted by MC_Buster.

Per serving: 184 Calories (kcal); 5g Total Fat; (25% calories from fat); 4g
Protein; 32g Carbohydrate; 14mg Cholesterol; 62mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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