Chicken Fillet Wrapped in Ham with Peppers – Zucchini – Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s)
- 8 slices bacon, raw
- 75 g bacon, diced
- 1 large onion (s)
- 1 large zucchini (approx. 300 g)
- 2 red pepper (s)
- 1 point tomato (s), chunky
- some oil
- some balsamic vinegar
- 1 teaspoon sugar
- 1 teaspoon herbs, Italian
- salt and pepper
- Paprika powder, hot pink
- possibly garlic clove (s)
- possibly Tabasco or Sambal Oelek
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Wash, dry and overcast the chicken breast fillets. Rub with chopped or squeezed clove of garlic, salt and pepper. Make the amount of salt dependent on the salt content of the ham used!
- Roll the fillets in the ham slices so that most of the meat is covered. Fix the ends of the ham slices with a roulade needle. Fry the chicken fillets over medium heat for about 10 minutes, depending on their size, making sure that the ham does not sear too much. Then keep warm in the oven if necessary.
- Peel the onions and cut into not too small cubes, peel off the garlic clove (s) and chop them or press in later when frying the onions. Wash the peppers, remove stems, seeds and light-colored partitions, roughly dice. Wash the zucchini, remove the ends, cut in half lengthways and cut into half slices approx. 5 mm wide.
- Fry the bacon in a little oil, add the diced onion and garlic and fry until they take on color. Add the peppers and zucchini to the onions and simmer for 5 minutes, stirring occasionally over medium heat.
- Then deglaze with a good dash of balsamic vinegar, add the chunky tomatoes and herbs and season with sugar, salt and pepper. If you like it spicier, you can season with hot paprika powder or cayenne pepper, sambal oelek or tabasco.
- Let the vegetables simmer gently for another 10-15 minutes. Stir occasionally and make sure that the vegetables are still firm to the bite. At the end, season again to taste. A fresh baguette or grainy rice goes well with it.
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