Ingredients
·
Mushrooms:
Chicken:
Garlic Parmesan Cream Sauce:
Instructions
Chicken:
1. Set up the COBB and light your
Cobblestone or BBQ Charcoal
2. Melt butter in the Cobb Frying
Dish/Wok placed on top of the Grillplate (this enables a slightly lower cooking
temperature). Add garlic and sauté until fragrant (about 1 minute). Add in
mushrooms, salt and pepper (to your tastes), and parsley. Cook while stirring
occasionally until soft. Set aside and allow to cool while preparing your
chicken.
3. Pat breasts dry with a paper
towel. Season with salt, pepper, onion powder and dried parsley. Rub each piece
to evenly coat in seasoning.
4. Horizontally slice a slit
through the thickest part of each breast to form a pocket. Place 2 slices of
cheese into each breast pocket.
5. Divide the mushroom mixture
into four equal portions and fill each breast with the mushroom mixture (leave
the juices in the pan for later. If there are any left over mushrooms, don't
worry. You'll use them later). Top the mushroom mixture with 1 tablespoon of
parmesan cheese per breast. Seal with two or three toothpicks near the opening
to keep the mushrooms inside while cooking.
6. Heat the COBB Frying Dish the
mushrooms were in along with the pan juices (the garlic butter will start to
brown and take on a 'nutty' flavour). Add the chicken and sear until golden.
Flip and sear on the other side until golden. Cover pan with the Hood Lid and
continue cooking for a further 20 minutes, or until completely cooked through
the middle and no longer pink (74C degrees).
7. Serve, with pan juices and any
remaining mushrooms, on top of pasta, rice or steamed vegetables.
8. To make the optional cream
sauce, transfer chicken to a warm plate, keeping all juices in the pan.
Sauce:
1. Fry the garlic in the leftover
pan juices until fragrant (about 1 minute). Lift the Frying Dish and place the
Roast Rack on the grill plate, and sit the Frying Dish on top. (This allows you to cook at a reduced heat.) Add the mustard and half and half (or
cream).
2. Bring the sauce to a gentle
simmer and add in any remaining mushrooms and parmesan cheese. Allow the sauce
to simmer until the parmesan cheese has melted slightly. (If the sauce is too
runny for your liking, add the cornflour/water mixture into the centre of the
pan and mix through fast to combine into the sauce. It will begin to thicken
immediately).
3. Season with a little salt and
pepper to your taste. Add in the parsley and the chicken back into the pan to
serve.
Original Recipe by Cafe Delights - adapted by COBB New Zealand
Follow our COBB New Zealand Facebook Page for ideas, recipes and awesome COBB products!
Tasman and Golden Bay snapper still running hot We are not far away from daylight... Read More >
Variety is the spice of life On one recent trip, the plan was to spend a... Read More >
Fish where the fish are! Catching fish or just going fishing? I tackle this issue... Read More >
Thoughtful tactics required for better fish Over the course of each year the fishing varies,... Read More >