This recipe comes to us from Mario Schembri, head chef at Ta´Frenc on the island of Gozo.
Watch this how-to video cooking lesson to learn how to make stuffed Maltese chicken breasts. Serve the stuffed chicken breasts with a button mushroom sauce and a side of vegetables.
Ingredients for two people
one whole chicken
300g coarse Maltese sausage (or substitute one coarse Bratwurst)
fresh herbs (parsley, oregano, rosemary, thyme, or similar)
3 tbsp. olive oil
sea salt
freshly ground pepper
Preparation
First wash the chicken, blot dry, cut into breasts and legs, and rub with salt and pepper. Remove the covering from the sausage; mix the sausage with the finely chopped herbs, sea salt, and pepper.
Fill the breasts with part of this mixture and roll them up. Bake the chicken breasts in an oven preheated to 180° Celsius (356° Fahrenheit) for about 20 minutes.
Fill the chicken legs with the rest of the sausage mixture and fry in olive oil until crispy.
Keep everything warm.
Button mushroom sauce
Ingredients
300g button mushrooms (champignons)
1 large onion
cognac
100ml cream
50g butter
2 tbsp. olive oil
sea salt
pepper directly from a pepper mill
Preparation
Heat butter and oil in a frying pan and lightly sauté the onion. Add the mushrooms and briefly braise. Quench with a little cognac and add the cream. Season with salt and pepper. Let everything cook another 5 minutes or so.
Mediterranean vegetables
Ingredients
500g vegetables (bell peppers, tomatoes, eggplant)
1 onion
3 tbsp. olive oil
sea salt
pepper directly from a pepper mill
Preparation
Cut the vegetables and the onion into thin strips. Heat the oil in a pan. First sweat the onions, then add the vegetables. Braise everything together briefly, not so long that the vegetables lose their crispness. Season with salt and pepper.
Now cut the chicken breasts like strudel and arrange with the chicken wings, mushroom sauce, and vegetables.
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