Mozzarella casserole

Name: Mozzarella casserole
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 3 Chicken fillets (approx. 100 g each); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 red peppers; 200 g Spring onions; 1 pack of Mozzarella (total weight: 390 g; reduction weight: 200 g); 1 Branch rosemary; 2 Eggs; 2 Egg Yolk; 50 ml Milk; 50 g paprika-filled olives; 100 g Parma ham; 7-10 Tbsp Rosemary; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

3 Chicken fillets (approx. 100 g each)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 red peppers
200 g Spring onions
1 pack of Mozzarella (total weight: 390 g; reduction weight: 200 g)
1 Branch rosemary
2 Eggs
2 Egg Yolk
50 ml Milk
50 g paprika-filled olives
100 g Parma ham
7-10 Tbsp Rosemary
7-10 Tbsp Grease

Directions

1
Wash the chicken fillets and pat them dry. Heat the oil and fry the fillets on each side. Season with salt and pepper, fry for 8 minutes at medium heat until done. In the meantime, clean and wash the bell peppers and spring onions. Quarter the peppers and peel them with a peeler. Shorten the spring onions to the length of the box form (24 cm).
2
Blanch the bell peppers and spring onions for 3 minutes in boiling salted water, drain well. Cut mozzarella into slices. Strip rosemary needles from the stems. Whisk eggs, egg yolk and milk. Season with salt, pepper and rosemary. Grease a box form (24 cm long). Line the bottom with paprika, sprinkle with some egg milk. Spread chicken fillets on top, fill gaps with olives. Fill the remaining paprika, mozzarella and spring onions into the tin. Pour the rest of the egg milk over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Leave to rest for approx. 20 minutes, remove from the edge and turn out of the pan.
3
Line the bottom with paprika, sprinkle with some egg milk. Spread chicken fillets on top, fill gaps with olives. Fill the remaining paprika, mozzarella and spring onions into the tin. Pour the rest of the egg milk over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Leave to rest for approx. 20 minutes, remove from the edge and turn out of the pan. Cut into 6-8 cake pieces. Serve with Parma ham and rosemary sprig