{"id":1597,"date":"2010-11-29T01:57:59","date_gmt":"2010-11-28T17:57:59","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=1597"},"modified":"2014-12-25T09:24:46","modified_gmt":"2014-12-25T01:24:46","slug":"fruity-stuffed-chicken-breast-fillet","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=1597","title":{"rendered":"Little Pockets Of Surprises With Fruity-Stuffed Chicken Breast Fillet"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-1598\" title=\"Fruity-Stuffed Breast Fillet\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/11\/Fruity-Stuffed-Breast-Fillet.jpg\" width=\"650\" height=\"373\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/11\/Fruity-Stuffed-Breast-Fillet.jpg 700w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2010\/11\/Fruity-Stuffed-Breast-Fillet-300x172.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/p>\n<p style=\"text-align: justify;\">This is a totally new dish in the sense that I&#8217;ve never cooked nor eaten it before. Strangely, it&#8217;s a dish that isn&#8217;t very popular in Singapore, at least as far as I know of.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">I was initially thinking of roasting a whole chicken, but thought it would be better to try something smaller first. Luckily I did, because this dish is so delectable that I&#8217;m definitely going to bake it frequently here. After all, the oven is sitting there idle and begging to be used.<\/p>\n<p><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Chicken breast fillet: 4 medium-sized (120g each)<\/li>\n<li style=\"text-align: justify;\">Honey: 1\/2 tsp per fillet<\/li>\n<li style=\"text-align: justify;\">Thyme: 1\/2 tsp per fillet<\/li>\n<li style=\"text-align: justify;\">Ground black pepper: a pinch per fillet<\/li>\n<li style=\"text-align: justify;\">Mixed herbs: 1\/2 tsp per fillet<\/li>\n<li style=\"text-align: justify;\">Apple sauce: 1 tsp per fillet<\/li>\n<li style=\"text-align: justify;\">Small mandarin oranges (nectarine):1, divided into 4 portions<\/li>\n<li style=\"text-align: justify;\">Cherry tomato: 1 per fillet, sliced<\/li>\n<li style=\"text-align: justify;\">Ham slices: 2, sliced, divided into 4 portions<\/li>\n<li style=\"text-align: justify;\">Mozarella ball: sliced (only 4 slices needed)<\/li>\n<li style=\"text-align: justify;\">Onions: 1 small, chopped, divided into 4 portions<\/li>\n<li style=\"text-align: justify;\">Gruyere cheese: sliced thinly, divided into 4 portions<\/li>\n<li style=\"text-align: justify;\">Unsmoked, cured gammon steak: 2 slices, each halved to form 4 long strips<\/li>\n<li style=\"text-align: justify;\">Basil leaves: 2 per fillet, washed<\/li>\n<li style=\"text-align: justify;\">Parsley: 1 stalk, chopped, divived into 4 portions<\/li>\n<li style=\"text-align: justify;\">Olive oil: 3\/4 tbsp per fillet<\/li>\n<\/ul>\n<p><em><strong>Method:<\/strong><\/em><\/p>\n<ol>\n<li style=\"text-align: justify;\">Use a fruit knife to cut a pocket vertically (from the breadth) and deep enough in each of the breast fillet.<\/li>\n<li style=\"text-align: justify;\">Apply honey, thyme, pepper and herbs to the surface of the fillets. Leave to marinate for 2 hrs (or overnight).<\/li>\n<li style=\"text-align: justify;\">Apply apple sauce to the interior of the pockets using a spoon.<\/li>\n<li style=\"text-align: justify;\">Place oranges and tomatoes inside the pockets. Close the pockets and squeeze them a bit to get the juices coming out first.<\/li>\n<li style=\"text-align: justify;\">Squeeze the portioned ham, mozarella, onions and Gruyere into the pockets. Set aside the remaining ingredients that cannot be squeezed in.<\/li>\n<li style=\"text-align: justify;\">Wrap one strip of gammon steak over each fillet by covering the pocket opening. Set them in a baking or aluminium tray.<\/li>\n<li style=\"text-align: justify;\">Stuff 2 basil leaves and some parsley underneath each gammon steak.<\/li>\n<li style=\"text-align: justify;\">Squeeze the juice of the remaining oranges and tomatoes onto the fillets.<\/li>\n<li style=\"text-align: justify;\">Scoop the remaining ingredients into the tray.<\/li>\n<li style=\"text-align: justify;\">Drip olive oil onto the fillets. Bake for 45min at 200 degrees Celsius.<\/li>\n<li style=\"text-align: justify;\">Serve hot with some bread to soak up the juices in the tray!<\/li>\n<\/ol>\n<p><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">The juice of the oranges and tomatoes helps to make the meat tender and even juicier.<\/li>\n<li style=\"text-align: justify;\">The gammon steak is bigger, so it wraps up the fillet more effectively than bacon strips. Most recipes use the latter though.<\/li>\n<li style=\"text-align: justify;\">Prepare more ingredients than is necessary so that the rest can go into the oven with the chicken and serve as garnishes later.<\/li>\n<li style=\"text-align: justify;\">Use the apple sauce (Step 3) as an alternative way to serve the dish with.<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\n2 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=1597\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>This is a totally new dish in the sense that I&#8217;ve never cooked nor eaten it before. Strangely, it&#8217;s a dish that isn&#8217;t very popular in Singapore, at least as far as I know of.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[105,95],"tags":[229],"class_list":["post-1597","post","type-post","status-publish","format-standard","hentry","category-english","category-poultry","tag-baked"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1597","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1597"}],"version-history":[{"count":24,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1597\/revisions"}],"predecessor-version":[{"id":1609,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1597\/revisions\/1609"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}