Italian stuffed chicken fillets recipe
Italian Stuffed Chicken Fillets recipe
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|30 g||pine nuts, toasted|
|2 clove(s)||garlic, minced|
|salt and freshly ground black pepper|
|35 g||sun-dried tomatoes in oil, drained and diced|
|4 tbsp||olive oil|
|4||chicken breast fillets|
|1 tbsp||dried Italian herbs|
|1 tbsp||tomato puree|
|500 g||canned tomatoes, mashed|
|200 ml||vegetable stock|
|4 sprig(s)||basil, chopped|
In a blender, purée the pine nuts with garlic, sun-dried tomatoes and olive oil. Season to taste with salt and pepper.
Lengthwise slice a deep pocket into the chicken fillets. Season with salt and pepper. Spread the inside with the pesto. Stuff with bacon slices and basil, press together and tighten with toothpicks.
In a pan, heat the oil. Fry the chicken fillets over high heat until golden brown on both sides. Remove from the pan. Saut the onions in the pan´, add the Italian herbs, the tomato purée, the stock and the tomatoes. Bring to a boil and simmer for 2-3 minutes. Season to taste with salt, pepper, sugar and paprika powder. Add the chicken fillets, cover with a lid and cook over low heat for 10-12 minutes.
Best served with Ciabatta bread.
ca. 20 min
Cooking / Baking Time:
ca. 25 min
Grade of difficulty:
Calories per portion:
Reference: Italian stuffed chicken fillets recipe
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