Summary

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

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Instructions

1. Preheat the oven to 200 ° C.
2. Cut a pocket in each chicken breast.
3. Mix the olives, sun-dried tomatoes, pesto, basil and Parmesan. Season to taste with salt and pepper. Possibly add a little more garlic.
4. Fill the chicken breast with the mixture. Pepper the meat and wrap 1-2 slices of bacon around each chicken breast.
5. 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.
6. 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.
7. 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.