Feels like simultaneously I'm missing something and that it's too busy?
Chicken stuffing is ricotta, sundried tomatoes, basil.
Sauce is a mounted white wine pan sauce w minced basil, it could use some more reduction/ thickening. I also made a basil oil but couldn't decide how to use it.
by PlateNBake
3 Comments
Overall, I bet it is delish. I love brocololini and roasted tomatoes. The sauce looks fantastic and is plated with a perfect proportion. For some reason the chicken is throwing me off. It looks like it is cut weird or chewed on. Maybe due to the stuffing?
Maybe try making it a larger piece in the center and not displaying the center of it. I’m not sure what is throwing me off with it. The chicken is just not looking appetizing for me and it should be the star of the show.
I’m craving some roasted capers on this also. Very nicely done though, I would totally love to eat it ☺️
Take the inedible stems off the tomatoes.
Stop overcooking your poor chicken.
Doctor that ricotta mix with some harder cheese like parm and you’ll get a nicer mixture out of the oven. That and not overcooking the chicken will make that part look neater when you cut it and solve your “overcrowded” problem. Right now it just looks messy, not necessarily busy.
I don’t think this needs a basil oil. If you want some basil flavor, include more chiffonade of it in the chicken filling.