I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Monday, 7 March 2016

Cheese and Tomato Stuffed Chicken Breast.


Cheese and Tomato Stuffed Chicken Breast.

Something easy and a little bit different to spice up your pasta.

Serves 4.

     Tomato sauce.
In a large saucepan, fry
-50g sliced Chorizo, with
-1 onion, finely chopped.
Cook, stirring until the onions have softened, add
-2tbsp tomato purée,
-salt/pepper.
-2tbsp chopped parsley,
-2x400g tinned plum tomatoes,
-100g olives,
-400ml water.
Leave to simmer for around 30 minutes.

Split the chicken breast lengthways without cutting all the way through. Open it up like a book.
Place the chicken breasts between 2 pieces of cling film. Use a rolling pin to gently bash the breasts until they're around 1/2cm thick.
Line 4 pieces of cling film with 2 rashes of bacon, each.
Place each chicken breast on the bacon lined cling film.
Spoon on 1tbsp tomato sauce.
Add 30g grated cheese.
Roll up to seal.

Brown in the frying pan to slightly crisp the bacon,
Bake in 210c fan forced oven for 20-25 minutes.

Leave to rest for 5-10 minutes before slicing.

Serve with pasta or potatoes.
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