Stuffed chicken breast fillets recipe
Stuffed Chicken Breast Fillets recipeThis article was published by: Matthew
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|1||yellow bell pepper, diced|
|1||red bell pepper, diced|
|100 g||soft dried apricots, diced|
|150 g||cherry tomatoes, halved|
|50 g||sun-dried tomatoes, diced|
|25 g||green olives, pitted and chopped|
|125 g||goat’s cheese, crumbled|
|4||chicken breast fillets|
|salt and pepper|
|1 bunch(es)||parsley, chopped|
|500 g||almonds, roasted and chopped|
|1 clove(s)||garlic, chopped|
|5 tbsp||white balsamic vinegar|
InstructionsIn a saucepan, bring the water with 1 teaspoon of salt and 1 tablespoon of oil to a boil. Add the couscous, take from heat, cover and allow to soak for 10 minutes.
Mix the sun-dried tomatoes with olives and goat’s cheese. Season with pepper.
Carefully butterfly the chicken breasts, making sure not to cut all the way through. Spoon the cheese mixture into the chicken breasts. Fix with toothpicks. Season the outside with salt and pepper. In a pan, heat 1 tablespoon of oil and fry the meat until golden all around. Switch off the heat, but leave the meat in the pan until serving.
In another pan, heat the remaining oil. Fry the onion, garlic and bell peppers until soft. Stir in the apricots, tomatoes and the vinegar. Season to taste with salt and pepper. Fold the mixture into the couscous. Stir in the almonds and the parsley.
Cut the chicken breast fillets diagonally into half.
Place a good ladle of the couscous on the plates and arrange the chicken breast fillets on top.
ca. 20 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Stuffed chicken breast fillets recipe
Recipe type: xarchivex
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