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Stuffed chicken with mozzarella and red pesto

Fyldt kylling med mozzarella og rød pesto er en skøn servering til både hverdag og fest. Som en hurtig men utrolig lækker middag, hvor kyllingekødet laves med italiensk inspireret fyld af smeltet mozzarellaost, rød pesto og basilikum. Perfekt som hverdagsforkælelse eller nem gæstemad, der uden tvivl vil vække begejstring.

Til opskriften anbefales det, at du bruger kyllingelår uden ben. Det er en udskæring, der er nem at fylde, og så er det med skind, hvilket giver et mere saftigt og smagfuldt resultat. Læs mere om udskæringen under opskriften.

Fyldt kylling med mozzarella og rød pesto

Hovedret til 4 personer
Forberedelse 5 min /I alt 30 min

INGREDIENSER
4 hele kyllingelår uden ben
4 spsk. rød pesto
125 g mozzarella
1 håndfuld basilikum
salt og friskkværnet peber
olivenolie til stegning
Forvarm ovnen til 180° varmluft.

Læg de hele kyllingelår med skindsiden nedad på et skærebræt, og bred dem ud, så de ligger fladt.

Smør kødet med rød pesto. Skær mozzarella i skiver, og fordel det i en række i midten af kyllingelårene. Læg basilikumblade over.

Rul kyllingekødet sammen, og luk det sammen om fyldet ved hjælp af tandstikker, kødnåle eller -snor. Vend den fyldte kylling om. Dup skindet tørt med køkkenrulle, og krydr det godt med salt og peber.

Opvarm en pande, der kan tåle at komme i ovnen, med ca 3 spsk. olivenolie. Steg den fyldte kylling på skindsiden, til skindet er flot gylden. Vend dernæst kyllingestykkerne op, så skindet vender op ad. Sæt panden i ovnen i 20 minutter, til kødet er gennemstegt og skindet sprødt.

 

fyldt kyllingekød med rød pesto og mozzarella

 

Stuffed chicken recipe

Stuffed chicken can be made with all sorts of delicious ingredients. Here we use a classic and delicious combination of mozzarella cheese, red pesto and basil leaves, but the variations are endless. Here are some great ideas for what you can use to stuff chicken:
  • Replace red pesto with green pesto or tapenade. 
  • Use other herbs such as thyme, rosemary or oregano
  • Use other types of cheese such as parmesan, goat cheese or blue cheese
  • Add baked vegetables such as eggplant slices, cubes of pumpkin or bell pepper.
  • Sprinkle chopped, crispy bacon or serrano ham over the top. 
  • Stir cream cheese with sun-dried tomatoes, garlic and chopped mushrooms.


Accessories for stuffed chicken

You can serve the dish with anything from pasta, oven-baked potatoes or just a nice salad and good bread. Any Italian-inspired side dish will go particularly well with it. You can also choose to smooth the sauce in the pan with cream and use it as a sauce.
ingredienser til fyldt kyllingelår

Boneless chicken thighs - with skin

For the stuffed chicken recipe, it is recommended that you choose a whole boneless chicken thigh. It is a new cut from , which can be used in all recipes where breast fillet is normally used. Here you simply get more flavor and a juicy piece of chicken meat with crunchy crispy skin. From their slow-growing Farm Chickens, which are raised on local family farms and have grown up at a natural pace without antibiotics. The cut can be cooked both in a pan or in the oven (or on the grill in the summer!). And it is incredibly easy to fill, without having to beat or cut a pocket. You simply spread the chicken meat so that it lies flat, and then it can be rolled with filling and assembled with toothpicks, meat skewers or string. 

TIP: Also try the cutout for chicken saltimbocca or classic caesar salad with chicken

 

In this recipe, the stuffed chicken is baked in the oven, so the meat cooks more evenly. To get a crispy skin, it is best to first use the skin on a pan. Fry it for a few minutes, so that the skin becomes nice and golden, in a pan that can withstand going into the oven. Then you can easily move the pan directly into the oven, and then you just have to wait 20 minutes before serving. Kyllingelår uden ben - med skind