Stuffed Chicken Breast Fillet

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut the sides of the chicken breast to make a slightly larger pocket. Cut tomatoes and mozzarella into slices (8 slices of tomatoes, 8 slices of mozzarella).
Cut the clove of garlic into small cubes, sprinkle with a little salt and flatten with a knife and pull to a pulp. Cut the onions into thin slices.
Season the inside and outside of the chicken breast with pepper and a little salt. Put 2 slices of tomatoes and mozzarella in each of the pockets, a few onions and a little garlic, cover with 2 basil leaves and close.
Put the flour on a plate, color it reddish with paprika, turn the chicken breast in it and fry in olive oil in a hot pan. When they are golden brown, turn back the heat and let simmer a little. The chickens are good when the cheese is runny.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.