Friday 5th February 2010

Mum went to a friend's place and came home with some homegrown jambu - otherwise known as water guava. I love this fruit! It's like a watery pear. The're abundant in Singapore.

Vernon and Victoria came over for dinner tonight.

We had apricot whips before dinner.
Apricot nectar, ice blocks, vanilla ice cream and milk.

Vernon can't seem to get enough milk.
He also had an ice chocolate.

SUNDRIED TOMATO & CHEESE STUFFED CHICKEN BREAST WITH SEEDED MUSTARD & THYME CRUST

Ingredients:

1 chicken breast

2 Tbn Tasty cheese, grated

2 Tbn sundried tomato, chopped

2 Tbn Masterfoods seeded mustard

pinch of dried thyme

sea salt & cracked black pepper to season

1 Tbn olive oil

Method:

1. Trim excess fat from chicken breast. Make a slit lengthwise (being careful not to cut all the way through) to create a pocket.
   
   
2. Stuff the pocket with the cheese and sundried tomato. Fold the top of the breast over to seal the pocket.
   
   
3. Combine seeded mustard, thyme, olive oil and seasoning in a bowl. Spoon over the top of the breast.
   
   
4. Bake in 180C oven for about forty minutes.

I also poured a bit of Vegeta stock into the tray halfway through cooking. I rarely eat chicken breast because I find it can be very dry. I served the meal with roasted potatoes and carrots in butter and the pan juices from the chicken.


We had Affogato with the Nespresso after dinner.