Well, Elena must have had a bowl of my pasta before she ran
the Comrades yesterday! What a champ she
is hey! She ran like the wind and came
in first running her best time yet. I must admit that I am getting very excited for my trip to Cape Town and the Indaba. I couldn’t make it last year so have felt cut
off from the blogging world for the longest time. I will be staying on for a week so look
forward to meeting up with as many of you as possible!
Today I am posting a retro 80’s meal. Cotolette ripieni, or as we used to call
them, good ol’
chicken cordon bleu. They were right up there with stuffed
crumbed mushrooms in the eighties. Now
that I think about it; the eighties could have been the decade of the bread
crumb for sure. These are easy to prepare
and can be frozen very successfully.
Hubby can pull out a few of these stuffed chicken breasts when I am away
in Cape Town and bob’s your uncle, he has an easy meal which can be served with
a nice salad or some veggies in a flash.
my housekeeper loves cooking but doesn’t really get
much opportunity to cook with TrickyRicky and I monopolising the kitchen. Monique is the reigning queen of Cotolette
(crumbed chicken breast) and Cotolette Ripieni (stuffed crumbed chicken
breasts) in la casa Tripepi.
Mushroom, Ham & Cheese Stuffed Crumbed Chicken Breasts
I am often painfully aware of the amount of imported
ingredients that my recipes are laden with.
I appease my conscience by planting herbs, trees and recycling all and
sundry in an effort to reduce my carbon footprint. This is one of those instances when local is
totally lekker! Our local hams and
cheeses are perfect for these.
8 chicken breasts – cut them open and bash them flat with a
8 slices of smoked provolone, mozzarella or emmental cheese
– in fact, you can use your favourite cheese.
8 slices of smoked ham
400g mushrooms sliced and fried in some garlic, oregano,
salt & pepper
3 eggs beaten lightly in a bowl
1 cup of flour – seasoned with salt & pepper
2 cups of bread crumbs
Oil for frying