Stuffed Mediterranean Chicken Breast
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s)
- 10 black olives, cut into fine rings
- 2 tomato (s), dried, pickled in oil
- 2 tablespoon pesto, green (will)
- 2 tablespoon basil
- 30 g parmesan cheese
- salt and pepper
- 8 slices bacon (breakfast bacon)
- 125 ml Marsala
- 1 glass chicken broth
- cream
- possibly garlic to taste
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Cut a pocket in each chicken breast.
- Mix the olives, sun-dried tomatoes, pesto, basil and Parmesan. Season to taste with salt and pepper. Possibly add a little more garlic.
- Fill the chicken breast with the mixture. Pepper the meat and wrap 1-2 slices of bacon around each chicken breast.
- Sear the meat in heated olive oil, then place in a roaster or casserole dish. Deglaze the roasted substances in the pan with a little chicken stock and add this liquid to the meat in the roaster or casserole dish.
- Put the meat in the oven and fry for approx. 40 minutes, adding a little stock from time to time. After this time, wrap in aluminum foil and keep warm.
- Top up the gravy with the rest of the stock, marsala and cream to taste. Let it cook for about 5 minutes and then season again with salt and pepper.
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