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
- 4 port. Chicken breast fillet (s)
- 200 g mozzarella
- 2 medium tomato (s)
- 1 clove garlic
- 1 small onion (s)
- basil
- salt and pepper
- Paprika powder
- Flour
Print Recipe
Pin Recipe 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.
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