Rated 5 out of 5 based on 8 votes
- 4 x chicken thighs
- 100 g danish fetta
- 1 x 250g tub ricotta cheese
- 1 tspn fresh lemon zest
- 1 x piece of finely diced garlic
- 8 sprigs lemon thyme (4 for decoration)
- 1 x egg
- 1 cup seasoned plain flour
- 1 x generous pinch of freshly cracked pepper
- 1 x generous pinch of murray river salt flakes
- 1 x olive oil
- 4 x large zucchini's
- 12 x small vine ripened truss tomatoes
- 8 Tbls grated tasty cheese
- 4 x strips of proscuitto
- 1 cup caster sugar
- 1/2 cup water
- 1 tspn apple cider vinegar
- 1 cup stale breadcrumbs
- 1 sprig parsley
- 1/4 cup finely grated parmesan cheese
Pre heat oven to 180degrees.
1. Remove thyme off stalk and mix in with Fetta, Ricotta cheese, lemon zest, garlic and pepper.
2. Stuff the mix into the chicken thighs. Be careful to not over fill it!
3. Whisk egg and set aside in bowl for crumbing.
4. Finely chop parsley and add to breadcrumbs and parmesan cheese and set aside in a bowl for crumbing.
5. Dip chicken in flour, then egg and finally coat with the crumb mixture.
6. In a heated pan add some olive oil and fry the chicken to a golden crust and place in oven for around 20mins (depending on oven).
7. On a lined baking tray place the prosciutto individually and cook in oven until crispy. Remove to one side until ready for garnishing dish.
8. Quarter the 4 zucchini’s and coat with a little olive oil and a pinch of Murray River salt flakes and place on griddle until tender and char marks are all over the zucchini. (Keep warm in oven until ready for serving).
9. In a nonstick saucepan, add the sugar, vinegar and water and stir until dissolved and is starting to bubble. Once bubbling, stop stirring for around 7 minutes until you can smell a change in the toffee. You will have around a minute or 2 to see the change in colour and then remove from heat. Very carefully, pick the tomato up by the stalk and dip into the toffee trying to get the excess off before placing on a lined baking tray for cooling. Work quickly or toffee in the saucepan will harden. If it does, place back on the stove for a minute and then get back to dipping!
10. Grate cheese and in tablespoon amounts add into a medium heated pan so the cheese melts. It will start to bubble and oil will start to come out. Once the oil seems to have disappeared and the cheese wafer is looking firmer (takes around 4-5 minutes), that is the time to remove from the pan and place flat on an absorbent towel.
11. Assembly time! Place 4 pieces of zucchini on plate and then carefully add the stuffed chicken on top. Add the prosciutto on top of this and garnish with a sprig of Thyme. In front of the chicken stack, place the 3 toffee’d tomatoes and insert the wafers (so they are standing up) in between the tomatoes.
Tip: As a sauce, you can pour some of the pan juices over the chicken but I’ve also found a little Dijonaise to the side to be quite nice with the dish! You can use chicken breast fillets however I’ve found chicken thighs keeps it juicy!
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I want to tuck into this one right now!
This recipe is next on my list to try
I really enjoyed this dish but roasted my tomatoes and it still tasted great!
Thanks for trying my recipe. Can’t quite work out why you would think it would make a wonderful dessert?? I’ve had a look at your photo and can’t explain how you’ve made the toffee’d tomatoes chewy. I’ve made this dish many times and never had a failure but maybe you didn’t cook the toffee long enough to the point where it changes in colour and smell. Thanks for your feedback and can’t wait to re-create some of your recipes!