Summary

Ingredients

• 8 medium chicken breast fillet (s)
• 300 g oat cream cheese
• 4 pickled peppers
• 30 basil leaves, fresh
• olive oil
• 150 ml white wine, dry
• 4 cl brandy e.g. Metaxa
• 20 olives, black
• salt and pepper

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Instructions

1. Chop the peppers and drain them in a colander. Put the goat cheese in a bowl. Chop the basil and add to the goat cheese, as well as the peppers. Season everything well with pepper and mix.
2. Cut a pocket into the side of the fillets. Fill the fillets with the cheese mixture, seal the pockets tightly with toothpicks and season the meat on the outside with salt and pepper.
3. Heat the olive oil in a pan with a lid and fry the fillets well on both sides.
4. Mix the white wine and brandy and deglaze the fillets with it. Add the olives and cover everything and let simmer on a low heat for approx. Turn the fillets after 10 minutes.
5. Take the fillets out of the pan, place them on a preheated plate and serve with the olives
6. knock down. Pour the meat stock over the fillets.
7. This goes well with fresh white bread and Greek salad.