Italian stuffed chicken fillets recipe

Italian Stuffed Chicken Fillets recipe

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Ingredients
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 |
4 slice(s) | bacon |
3 tbsp | oil |
1 | onion, chopped |
1 tbsp | dried Italian herbs |
1 tbsp | tomato puree |
500 g | canned tomatoes, mashed |
200 ml | vegetable stock |
paprika powder | |
1 dash(es) | sugar |
4 sprig(s) | basil, chopped |
Instructions
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.
Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 25 min
Grade of difficulty:
medium
Calories per portion:
n/a
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Reference: Italian stuffed chicken fillets recipe
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