Chicken Breast Fillets Filled with Gorgonzola
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s), fresh
- 80 g Goronzola
- 12 basil leaves, fresh
- 4 teaspoons tomato paste, (no ketchup !!)
- 8 slices bacon (bacon)
- 1 red pepper (s)
- 1 bell pepper (s), green
- 1 medium onion (s)
- 1 clove garlic
- 1 can tomato (s), (pizza tomato)
- salt and pepper
- 250 ml vegetable broth, strong
- 1 tablespoon, leveled thyme, dried or the equivalent amount fresh
- 1 tablespoon, leveled oregano, dried or the equivalent amount fresh
- olive oil
Print Recipe
Pin Recipe Instructions
- Cut the cleaned fillets in the horizontal middle with a sharp knife so that each piece of meat is flatter but still coherent.
- Pepper and salt the meat inside and out, cut the cheese into 4 slices.
- Brush one half of the fillet with tomato paste and cover with a slice of cheese and 3 basil leaves. When folded, wrap 2 slices of bacon each so that everything sticks together, secure with toothpicks if necessary.
- Cut the onion and bell pepper into fine cubes, press the clove of garlic.
- Fry the meat in hot oil, fry for another 5 minutes at lower heat, remove from the pan and keep warm or wrap in aluminum foil.
- Fry the onion and garlic with a little oil in the pan, then add the pepper pieces and herbs and fill up with the stock. Bring to the boil once and then stir in the tomato pieces, season.
- Place the fried fillets on top of the vegetables and cook covered for 25 minutes. Remove the meat and season the vegetables to taste again.
- Serve with pasta, salad and, if you like, dry wine.
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