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Pellie Grobler – Chicken Scallopini

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Pellie Grobler –

Chicken Scallopini

Pellie Grobler – Chicken Scallopini


30 - 40 Min


4 Persone



4 Chicken breast (butterflied)

100g pitted olives

200g Rocket

2cups Napolitana sauce

3 cups grated Mozzarella cheese 100g Prosciutto

50g Butter

6 Tbs Flour

200ml Cream Bunch of chives

Salt & pepper

B-well chili oil

4 wheels of Tagliatelle pasta (cooked)


  • Flatten the chicken breast with the back of the knife or a rolling pin and dust with flour.
  • Heat 2 tablespoons of B-well Chili oil
  • Grill the dusted chicken breast to the pan and cook/ grill for 2 minutes, flip them over.
  • In a pan, spread a tablespoon or 2 of napolitana sauce over the grilled chicken breasts and top with olives, rocket and prosciutto.
  • Cover with grated mozzarella and add a dash of cream on the mozzarella.
  • Bake in the oven at 180˚C for 8 – 10 minutes.
  • Heat the pan to medium heat, add butter and stir until bubbling.
  • Add 1 tablespoon of flour and stir continuously till all the flour is absorbed. Add the cream and cook for 5 minutes till thickened.
  • Add chopped chives, salt & pepper to taste, toss through the cooked pasta till covered completely. 

To serve or plate up:

  • Add pasta on the bottom of the plate or bowl.
  • Sit the scallopini on the pasta, drizzle with ell B-well chili oil and chopped chives.

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