“Juicy chicken breasts stuffed with molten cheese, paired with creamy mashed potatoes and a luxurious Parmesan rosa sauce. A decadent main course with a twist.”

By Chef Faisal – Prep/cook: 25min – Serves: 1

Parmesan Rosa Sauce

  • 200g prepared tomato sauce
  • 60g cooking cream
  • 1 tsp chopped parsley
  • Pinch of sea salt
  • 30g Parmesan cheese
  • 1 tbsp olive oil
  • Pinch black pepper powder
  • 1 tsp dried oregano

Mashed Potatoes

  • 160g boiled potatoes
  • 1 tsp chopped parsley
  • Pinch sea salt
  • Pinch white pepper powder
  • 10g Parmesan cheese

Stuffed Chicken

  • 200g marinated chicken breast
  • 10g Parmesan cheese
  • 50g mozzarella cheese
  • 1 tbsp paprika oil

For Plating

  • 2 stuffed chicken breasts
  • 160g mashed potatoes
  • 60g Parmesan Rosa sauce
  • 10g shredded Parmesan cheese
  • 1 tsp chopped parsley leaves
  • A few rose petals

Chicken Marinade

  • 300g chicken breast
  • Olive oil (as needed)
  • Black pepper (to taste)
  • Sea salt (to taste)
  • 1 tsp dried oregano

Paprika Oil

  • 150g olive oil
  • 2 tsp chopped fresh thyme
  • 2 tsp sweet paprika

Method

Parmesan Rosa Sauce
Combine tomato sauce, cooking cream, parsley, salt, and Parmesan cheese in a saucepan. Cook over low heat for 5 minutes, stirring occasionally.

Mashed Potatoes
Mash the boiled potatoes until smooth. Mix in parsley, salt, white pepper, and Parmesan cheese.

Paprika Oil
Heat olive oil with fresh thyme over low heat for 5 minutes. Remove from heat and stir in paprika. Set aside to infuse.

Chicken Marinade
Slice chicken breasts and place in a bowl. Coat with olive oil, black pepper, sea salt, and dried oregano. Let marinate for at least 30 minutes.

Stuffed Chicken
Grill marinated chicken breasts for 4 minutes per side. Make a pocket in each breast and stuff with Parmesan and mozzarella. Brush with paprika oil. Bake in preheated oven at 180°C for 10 minutes.

Plating
Place stuffed chicken breasts on serving plates. Add a portion of mashed potatoes alongside. Drizzle with Parmesan Rosa sauce. Garnish with shredded Parmesan, parsley leaves, and rose petals. Serve immediately.