Simone's Savoury Creations https://www.simonessavourycreations.com Thu, 20 Aug 2020 01:51:15 +0000 en-US hourly 1 https://wordpress.org/?v=5.5.1 https://www.simonessavourycreations.com/wp-content/uploads/2020/02/cropped-Blank-Etsy-Shop-Icon-1-1-32x32.jpg Simone's Savoury Creations https://www.simonessavourycreations.com 32 32 Chocolate Cream Sponge https://www.simonessavourycreations.com/baileys-chocolate-cream-sponge/ https://www.simonessavourycreations.com/baileys-chocolate-cream-sponge/#respond Mon, 08 Jun 2020 14:21:12 +0000 https://www.simonessavourycreations.com/?p=1745 The post Chocolate Cream Sponge appeared first on Simone's Savoury Creations.

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Chocolate Sponge with chocolate whipped cream with a drop of Baileys Irish Cream added.

About this Recipe

By: Simone Christensen

As a teenager my mother always made this chocolate cream sponge (minus the Baileys) for our birthdays, we loved it so much that it was always something we looked forward to each year.  Since then my oldest son who is now 28 has always requested this cake for his birthday each year that he is at home. Tonight I made it for him as a treat because we have missed the past 3 birthdays with him living elsewhere.

 

 

 

A slice of Baileys Whipped Cream Chocolate Sponge Cake

It’s such a quick and simple cake to make. If you purchase a pre-made chocolate sponge from a local bakery like I did it will take about 20 mins to prepare and make the chocolate cream.

Once the cream has been layered between the sponge, make sure you leave it in the fridge for a couple of hours for the cream flavour to blend in with the chocolate sponge.

Chocolate sponge with Baileys Whipped Cream

Chocolate Sponge with Baileys Chocolate Whipped Cream

Yield: 12
Prep Time: 25 minutes
Fridge Time: 2 hours
Total Time: 2 hours 25 minutes

Simply delectable this Chocolate Sponge with Baileys Chocolate Whipped Cream is deliciously rich and decadent.

Ingredients

  • Chocolate Unfilled Double Sponge, , I purchased mine from a local bakery
  • 150 grams (5.2 oz) Icing Sugar, (Powdered Sugar)
  • 50 grams (1.7 oz) Unsweetened Cocoa
  • 600 ml (21.1 oz) Thickened Cream
  • 12 grams (0.4 oz) Baileys Irish Cream

Instructions

  1. Cut the 2 chocolate sponges in half into 2 even layers. You will have 4 layers total.
  2. In a bowl add cream, cocoa and icing sugar.
  3. Beat together for approx 7-8 minutes until the cream has thickened and has firm peaks.
  4. Add the Baileys Irish Cream and gently stir in with a wooden spoon.
  5. Place the bottom layer on cake onto a plate.
  6. Put a couple of dollops of cream evenly over the cake then place another layer of cake on top of the cream.
  7. Repeat with the cream and cake layers until you have 4 layers of cake and 4 layers of cream.
  8. With remaining cream spread it around the outer edge of the cake.
  9. Place in the fridge for a couple of hours until ready to serve.

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Japanese Miso Chicken https://www.simonessavourycreations.com/japanese-miso-chicken/ https://www.simonessavourycreations.com/japanese-miso-chicken/#respond Mon, 08 Jun 2020 06:22:12 +0000 https://www.simonessavourycreations.com/?p=1735 The post Japanese Miso Chicken appeared first on Simone's Savoury Creations.

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Japanese Miso Chicken

By: Simone Christensen

We love intense flavours so we opted for the Red Miso Paste. If you prefer a more mild flavour be sure to use the White Miso Paste instead. Both options retail for about $4.00 for 400 grams at Woolworths here in Australia.

Japanese Style Miso Chicken

Japanese Miso Chicken

Yield: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

Instructions

  1. Heat oven to 180 c. (356 f)
  2. Add all the ingredients (except the chicken) into a bowl and mix until all combined.
  3. Add chicken to the bowl and stir it around until its covered in the miso mixture.
  4. Put the chicken and miso into a casserole dish and put into the oven for about 30 - 40 mins or until golden brown.

Notes

 

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Chinese Prawn Omelette https://www.simonessavourycreations.com/chinese-prawn-omelette/ https://www.simonessavourycreations.com/chinese-prawn-omelette/#comments Sat, 06 Jun 2020 14:12:03 +0000 https://www.simonessavourycreations.com/?p=1666 The post Chinese Prawn Omelette appeared first on Simone's Savoury Creations.

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Chinese Prawn Omelette in a casserole dish

By: Simone Christensen

Chinese Prawn Omelette or it’s otherwise known as Egg Foo Young is a quick and easy meal to serve your family or guests. Made with eggs, prawns and a simple array of vegetables you will have this dish on the table in no time at all.

When cooking the Chinese Prawn Omelette (or called Egg Foo Young) I cook my egg mixture in smaller amounts so that I can put it in a casserole dish and layer it together. 

Chinese Prawn Omelette Egg-foo-young

Then I pour a good amount of the gravy over the top. If I’m cooking other Asian dishes I put tin foil over the top of the dish and leave it in the oven to keep warm. 

Other traditional methods of cooking Prawn Omelet is to make individual serving sizes. or one large Omelet and cut it into like pizza slices once cooked.

In the recipe it calls for 200 grams of baby prawns, in the last omelette I  made I used 400 grams of baby tinned prawns.

Chinese Prawn Omelette Egg-foo-young

Chinese Prawn Omelette (Prawn Egg Foo Young)

Yield: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Prawn Egg Foo Young is made with eggs, prawns and a simple array of vegetables. You will have this dish on the table in no time at all.

Ingredients

  • Vegetable Oil or Peanut Oil, (for frying the omelette)

Gravy

  • 4 tablespoons Oyster Sauce
  • 2 tablespoons Cornflour, , or Cornstarch
  • 2 tablespoons Mirin
  • 3 tablespoons Light Soy Sauce
  • 500 mls (16.9 fl oz)  Chicken Stock, , or water

Omelette & Filling

  • 200 grams (7 oz) Prawns, (I use small tinned baby prawns)
  • 12 Eggs, , medium size
  • 4 stalks Green Spring Onions, , chopped
  • 1 cup Bean Sprouts
  • 4 tablespoons Onions, , chopped
  • 2 Shitake Mushrooms, , cut into thin slices

Instructions

To make gravy:

  1. Put all of the gravy ingredients into a pot and stirring constantly until it thickens. Set aside.

To make omelette

  1. Crack eggs to a bowl and whisk together.
  2. Add remainder of ingredients and mix until well combined.
  3. In a fry pan heat up some oil.
  4. Using a ladle spoon some of the egg mixture into the frypan.
  5. Cook until the bottom of the egg is set and a light golden colour. Then flip over and cook the other side until its the same.
  6. Remove from pan and place in a casserole dish.
  7. Repeat until all the egg mixture is cooked and its been layered inside the casserole dish.
  8. Pour the gravy over the top of the prawn omelette.
  9. Serve with plain rice.

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Prune and Pecan Diamonds https://www.simonessavourycreations.com/prune-and-pecan-diamonds/ https://www.simonessavourycreations.com/prune-and-pecan-diamonds/#respond Wed, 20 May 2020 06:43:48 +0000 https://www.simonessavourycreations.com/?p=1610 The post Prune and Pecan Diamonds appeared first on Simone's Savoury Creations.

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prune-pecan-diamond-recipe-australian-verity-prunes

By: Simone Christensen

This Prune and Pecan Diamonds recipe is direct from the Australian Prune Industry. This recipe used to appear on the packaging from Verity Prunes.

 

 

 

Recipe Notes:

Equipment Needed:

20 cm x 30 cm Baking Tray  (7.8 inches x 11.8 inches)

Oven Temperatures:

Moderate Oven between 180-190 °C (350-375 °F)

Moderately Slow Oven between 160 – 170 Celcius (325 -350 F)

prune-pecan-diamond-recipe-australian-verity-prunes

Prune and Pecan Diamonds

Yield: 24
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

This Prune and Pecan Diamonds recipe is an old recipe which used to be printed on Australian Verity Prunes packaging.

Ingredients

Pastry Base Ingredients:

  • 185 grams Butter, , softened
  • 4 tablespoons Caster Sugar
  • 2 egg yolks
  • 1 ½ cups Plain Flour, , sifted

Topping Ingredients

  • 1 ½ cups Brown Sugar
  • 250 grams Unsalted Butter
  • ¼ cup Honey
  • 2 ½ cups Pecans, , coarsely chopped
  • 1 ½ cups Prunes, , pitted and chopped up
  • ¼ cup Cream

Instructions

  1. Cream together the butter and sugar until light and fluffy.
  2. Mix in the egg yolks and the flour.
  3. Spread mix into a greased oven tray
  4. Bake in a moderate oven for 10 mins.
  5. In a saucepan combine over low heat brown sugar, unsalted butter and honey.
  6. Stir until the butter and sugar dissolves.
  7. Allow to boil for 1 minute then remove from heat.
  8. Stir in pecans, prunes and cream
  9. Bring to boil, then immediately spread over pastry base.
  10. Bake in a moderate oven for 15 mins.
  11. Reduce oven temperature to moderately slow and bake for another 15 mins
  12. Let slice cool before slicing and removing from tray.

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Old Fashioned Jelly Cakes https://www.simonessavourycreations.com/old-fashioned-jelly-cakes/ https://www.simonessavourycreations.com/old-fashioned-jelly-cakes/#respond Thu, 14 May 2020 06:34:49 +0000 https://www.simonessavourycreations.com/?p=1462 The post Old Fashioned Jelly Cakes appeared first on Simone's Savoury Creations.

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Old Fashioned Jelly Cakes with cream

By: Simone Christensen

These old fashioned Jelly Cakes were made every year when I was younger by my mother.  Only on special occasions would she make these, mainly birthdays.

I call them Old fashioned because I’m nearly 52.  I have fond memories of when I was a very young child watching my mother in the kitchen making this delicious jelly version of chocolate lamingtons. Without a doubt these jelly cakes would be one of my most favourite recipes I remember my mother making. 

 

 

 

Recipe Note:  These Two Minute Sponge Cupcakes dipped in Raspberry or Strawberry Jelly (Jello) and desiccated coconut freeze great.  Use any flavoured jelly although I have only ever used Strawberry, Raspberry or Lime flavours

Old Fashioned Jelly Cakes

Old Fashioned Jelly Cakes

Yield: 12
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes

These old fashioned Jelly Cakes were made every year when I was younger by my mother.  Only on special occasions would she make these.

Ingredients

Instructions

To make up the jelly

  1. Combine one package of jelly to 1/2 cup boiling water and stir until dissolved. If it doesn't dissolve properly put it in the microwave for a few seconds and give another stir.
  2. Once dissolved add another 1/2 cup cold water.
  3. Put the jelly into a shallow tray and put into the fridge until its on the verge of setting but still watery.  Not to worry if the jelly has set, just put it in the microwave for about 20 seconds to heat it up so that it becomes a little watery again.

Assembly

  1. Once you have cooked the cupcakes and they are cold, remove the paper patties and dip them into the jelly until they are all covered over then roll them in the coconut. 
  2. Place inside a plastic storage container - keep going until all the cakes are covered.
  3. Allow to set inside the fridge for a few hours.
  4. You can eat them whole or cut in half and add some raspberry jam and whipped cream

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Two Minute Sponge Cakes https://www.simonessavourycreations.com/two-minute-sponge-cakes/ https://www.simonessavourycreations.com/two-minute-sponge-cakes/#respond Thu, 14 May 2020 01:17:52 +0000 https://www.simonessavourycreations.com/?p=1432 The post Two Minute Sponge Cakes appeared first on Simone's Savoury Creations.

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Two Minute Sponge Cake

By: Simone Christensen

This recipe for Two Minute Sponge Cupcakes has been passed down from Grandmother to my Mother to me and to my children.

No special way of preparing this batter – just throw all the ingredients into a bowl together and beat. You cant mess this up, each cake will be soft and light like a traditional sponge cake

 

 

 

Butterfly Cupcake

Recipe Note:   These Two Minute Cupcakes freeze great.  This recipe base is great – they can be iced and decorated, made into Butterfly Cakes with cream (below) or dipped into jelly and rolled in coconut to create Jelly Cakes. 

TWO MINUTE SPONGE CUPCAKES

TWO MINUTE SPONGE CUPCAKES

Yield: 12
Prep Time: 6 minutes
Cook Time: 10 minutes
Total Time: 16 minutes

There is no special way of preparing this batter – just throw all the ingredients into a bowl together and beat. You cant mess this up, each cake will be soft and light like a traditional sponge cake

Ingredients

  • 157 grams (5.5 oz) Self Raising Flour
  • 184 grams (6.4 oz) White Sugar
  • 3 Eggs
  • 3 tablespoons Milk
  • 1 tablespoon Butter, melted
  • 1/2 teaspoon Vanilla Essence

Instructions

  1. Preheat oven to 180 celcius (350 f)
  2. Put all ingredients into a bowl.
  3. Mix well using an electric beater.
  4. Put paper cases into a cupcake tin or muffin tin.
  5. Spoon batter evenly into each case.
  6. Cook in the oven for approx 10 – 15 minutes. Until its a light golden colour or until the cake springs back when touched
  7. Turn onto a wire cooling rack and allow to cool before decorating.

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Baileys & Kahlua Brownie Trifle https://www.simonessavourycreations.com/baileys-kahlua-brownie-trifle/ https://www.simonessavourycreations.com/baileys-kahlua-brownie-trifle/#respond Sat, 09 May 2020 09:32:15 +0000 https://www.simonessavourycreations.com/?p=1407 The post Baileys & Kahlua Brownie Trifle appeared first on Simone's Savoury Creations.

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chocolate-baileys-kahlua-brownie-trifle

By: Simone Christensen

The Bailey’s  & Kahlua Brownie Trifle is a combination of Baileys Pudding and Kahlua Chocolate Pudding layered between our favourite brownie mix.

The pudding is like an eggless custard, with a very smooth and creamy taste to it.

Recipe Note:
Can be made a day ahead.
Stores in the fridge for about 3 days max.
Can be made in one medium sized trifle bowl instead of individual bowls.
Best made day before to allow the crumbled brownies time to soak up the flavours.
chocolate-baileys-kahlua-brownie-trifle

BAILEYS & KAHLUA BROWNIE TRIFLE

Yield: 6
Prep Time: 40 minutes
Fridge Time:: 6 hours
Total Time: 6 hours 40 minutes

The Bailey’s  & Kahlua Brownie Trifle is a combination of Baileys Pudding and Kahlua Chocolate Pudding layered between our favourite brownie mix.

Ingredients

  • 1 prepared package Brownie Mix, cooked and crumbled

BAILEY’S PUDDING:

  • 55 grams (1.9 oz) Cornflour
  • 100 grams (3.5 oz) Sugar
  • 688 ml (23.2 fl oz) Milk 
  • Pinch of Salt
  • 170 ml (5.7 fl oz) Bailey’s Irish Cream
  • 1 tablespoon Vanilla Essence

CHOCOLATE KAHLUA PUDDING:

  • 42 grams (1.4 oz) Cornflour
  • 100 grams (3.5 oz)  Sugar
  • 688 ml (23.2 fl oz) Milk 
  • Pinch of Salt
  • 105 grams (3.7 oz)  Dark Chocolate
  • 170 ml (5.7 fl oz) Kahlua
  • 1 tablespoon Vanilla Essence

Instructions

  1. Prepare your choice of brownie mix as per packet or recipe instructions. Once cooked set aside and allow to cool while you make the pudding.

BAILEY’S PUDDING:

  1. Over medium heat, in a saucepan whisk together cornflour, sugar, milk and salt.
  2. Keep whisking until the pudding becomes thick. If you stop the pudding may stick and burn on the bottom of the pot.
  3. Once its thickened remove from heat and add Bailey’s Irish Cream and vanilla Essence to the pudding.
  4. Set aside and allow to cool.

CHOCOLATE KAHLUA PUDDING:

  1. Over medium heat, in a saucepan whisk together chocolate, cornflour, sugar, milk and salt.
  2. Keep whisking until the pudding becomes thick. If you stop the pudding may stick and burn on the bottom of the pot.
  3. Once its thickened remove from heat and add Kahlua and vanilla Essence to the pudding.
  4. Set aside and allow to cool.

TO ASSEMBLE TRIFLE:

  1. Crumble the Brownies in a bowl.
  2. Next fill a zip lock bag with the Bailey’s Pudding and another zip lock bag with the Kahlua Pudding.
  3. Snip a small part of the corner off the ziplock bag.
  4. First squeeze some chocolate pudding into the bottom of a glass.
  5. Then a layer of crumbled brownie.
  6. Followed by a top layer of Bailey’s pudding.Another layer of crumbled brownie.
  7. Then start over again with the chocolate kahlua layer and repeat layers until the glass is full.
  8. Top with whipped cream  and some chocolate shavings.
  9. Put in the fridge to allow the pudding to get cold.

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Chocolate Cornflake Slice https://www.simonessavourycreations.com/no-bake-chocolate-cornflake-slice/ https://www.simonessavourycreations.com/no-bake-chocolate-cornflake-slice/#respond Thu, 07 May 2020 22:38:37 +0000 https://www.simonessavourycreations.com/?p=1385 The post Chocolate Cornflake Slice appeared first on Simone's Savoury Creations.

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chocolate-baileys-kahlua-brownie-trifle

By: Simone Christensen

The No Bake Chocolate Cornflake Slice is a perfect recipe for kids to make.

The slice has the creaminess of peanut butter combined with the crunchiness of cornflakes with a chocolate topping.

 

No Bake Chocolate Peanut Butter Cornflake Slice

Recipe Note:

When I first made the No Bake Chocolate Cornflake slice I put it in the fridge overnight for the chocolate to set. The result in the morning was a  firm and crunchy texture so be prepared for crumbles. I also found it was too hard to cut so i just broke it into random size pieces like chocolate bark. Be prepared for it to sit on the bench for a few hours for it to soften so it can be cut.

The second time I made the cornflake slice I put the base in the fridge to set for the required 30 mins as in the recipe instructions but for the chocolate setting part I left the slice on the bench top overnight for the chocolate to set.  The result was a soft and chewy texture which you can easily cut into squares.

Therefore, the choice is yours which way you would prefer to have the No Bake Chocolate Cornflake Slice to set – in the fridge or on the benchtop.

NO BAKE CHOCOLATE CORNFLAKE SLICE​

NO BAKE CHOCOLATE CORNFLAKE SLICE​

Yield: 24 pieces
Prep Time: 30 minutes
Fridge Time:: 30 minutes
Total Time: 1 hour

The No Bake Chocolate Cornflake Slice is a perfect recipe for kids to make. The slice has the creaminess of peanut butter combined with the crunchiness of cornflakes with a chocolate topping.

Ingredients

  • 110 grams (3.8 oz) Sugar
  • 80 ml ( 2.7 fl oz) Rice Malt Syrup
  • 125 grams (4.4 oz)  Butter 
  • 95 grams ( 3.3 oz)  Peanut Butter , (your choice of crunchy or smooth)
  • 160 grams (5.6 oz) Crunchy Nut Cornflakes , (you can use plain cornflakes instead)
  • 350 grams (12.3 oz) Milk Chocolate, melted

Instructions

  1. Line a greased tray with baking paper. With the paper coming up the sides about 5 cm. (2 inches)
  2. Add to a pot sugar, rice syrup, butter and peanut butter.Put over low heat and stir until sugar has dissolved
  3. Once sugar is dissolved allow to boil and simmer for about 5 minutes. Remove from heat and add cornflakes. Stirring until the cornflakes has all the butter mixture covering it.
  4. Spoon cornflake mixture onto the tray and spread it around evenly.
  5. Put in the fridge to set for about 30 mins.
  6. Once set remove and spread the melted chocolate over the cornflakes  and then let the chocolate set at room temperature before cutting into slices.

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Broccoli Chicken Casserole https://www.simonessavourycreations.com/broccoli-chicken-casserole/ https://www.simonessavourycreations.com/broccoli-chicken-casserole/#respond Tue, 05 May 2020 07:09:57 +0000 https://www.simonessavourycreations.com/?p=1355 The post Broccoli Chicken Casserole appeared first on Simone's Savoury Creations.

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broccoli chicken cassole

By: Simone Christensen

I actually don’t remember where I got this Broccoli Chicken Casserole recipe from. All I know is that I have been making it ever since my adult kids were young children, which is about 20 years now.

An easy family meal full of flavour that everyone is going to love.

Also known as Broccoli Chicken Au Gratin.

This recipe freezes great.

Serve with a side of salad or it can be served over a rice alternative like Konjac Rice.

If  you prefer to not go Low Carb just use normal long grain rice.

My preference for the brand of curry powder is Clive Of India Authentic Curry Powder, made by McKenzies Food

 

 

 

broccoli chicken au gratin
broccoli chicken cassole

BROCCOLI CHICKEN CASSEROLE

Yield: 4 people
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

I actually don’t remember where I got this Broccoli Chicken Casserole recipe from. All I know is that I have been making it ever since my adult kids were young children, which is about 20 years now. An easy family meal full of flavour that everyone is going to love.

Ingredients

  • 1 whole Cooked Chicken
  • 440 grams (15.5 oz) Campbell’s Cream Chicken Soup
  • 300 ml (10.5 fl oz)  Sour Cream 
  • 250 grams (8.8 oz) Broccoli , cut into florets
  • 1 teaspoon Curry Powder
  • 1/4 teaspoon Paprika
  • 4 Spring Onions , (shallots)
  • 50 grams (1.8 oz) Tasty Cheese , shredded

Instructions

  1. Boil a pot of water and when boiling put the broccoli florets into the water and cook for 1 minute. 
  2. Drain the broccoli and then immediately put into cold water for a quick dunk. Allow to drain.
  3. Place broccoli into a casserole dish spreading out so its is the bottom layer of the dish.
  4. Sprinkle the cubed chicken meat over the top of the broccoli.In a bowl combine sour cream, soup, curry powder, paprika and spring onions and mix thoroughly together.
  5. Spoon the creamy mixture over the top of the broccoli chicken. Spread it out so its even.
  6. Sprinkle with cheese.
  7. Cook in the oven for about 35 minutes or until the cheese top is a delicious golden colour.

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Stuffed Pizza Chicken https://www.simonessavourycreations.com/stuffed-pizza-chicken/ https://www.simonessavourycreations.com/stuffed-pizza-chicken/#respond Mon, 04 May 2020 11:08:55 +0000 https://www.simonessavourycreations.com/?p=1329 The post Stuffed Pizza Chicken appeared first on Simone's Savoury Creations.

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broccoli chicken cassole
keto-low-carb-pizza-stuffed-chicken-breast-with-pizza-herb blend

Stuffed Pizza Chicken

Yield: 2
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 2 Chicken Breasts
  • Garlic Salt 
  • Pizza Seasoning Topper, or Italian Herbs
  • Olive Oil
  • 125 grams (4.4 oz) Mozzarella Cheese, , if you want more mozzarella cheese you can use more.
  • 12 - 16 Pepperoni Slices, , add more if you like a lot of pepperoni
  • Homemade Italian Pasta Sauce, , or jar Pasta Sauce if you’re in a hurry!

Instructions

  1. Preheat oven to 180 c (356 f)
  2. Slice the chicken breast through the middle to create a pocket.
  3. Have the chicken breast in a butterfly position and season inside the breast with a sprinkle of both garlic salt and then Pizza Seasoning Topper.
  4. Spread cheese over half of the chicken then top with 3 or 4 slices of pepperoni (overlapping a little) on each chicken breast.
  5. Fold over the top of the chicken breast and lift the chicken breast into a baking dish.
  6. Once again season the top with garlic salt and Pizza Seasoning Topper.
  7. Top with pasta sauce then some mozzarella cheese and another 3 or 4 slices of pepperoni.
  8. Put into the oven and cook for about 30 minutes or until the chicken breast is cooked.

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