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Stuffed chicken breast fillet, wrapped with bacon

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Ingredients

1 Chicken breasts Chicken breast
(fillet)
25 g g Bacon Bacon
(slices)
15 g g Gruyère Gruyère
(thinly peeled )
20 g g Olive oil Olive oil
30 g g Florina Peppers Florina Pepper
(in small frame)
20 g g Onions Onion
(chopped)
20 g g Spring onions Spring onion
(chopped)
1 TS TS Parsley Parsley
(chopped)
10 g g White wine White wine
(dry)
Salt Salt
Pepper Pepper
Oregano Oregano

Stuffed chicken breast fillet, wrapped with bacon

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30 min
(6)

Method

  1. Use a knife cut open the side of the filet.
  2. Fill with gruyere peels.
  3. Carefully wrap with bacon and close the edges with a few toothpicks.
  4. In a pan heat the olive oil.
  5. Saute the onion, fresh onion and Florina peppers for 3 minutes until soft.
  6. Add the chopped tomatoes and stir
  7. Add the wine and let the alcohol evaporate
  8. Add the parsley, a little salt, a little pepper, oregano, stir and turn off heat.
  9. Set the mixture aside in a bowl.
  10. In the same hot pan pour a little olive oil and cook the fillet
  11. Let all sides get color until bacon is seared.
  12. Move the chicken fillet into a baking pan and bake in a preheated oven at 180 degrees for 15-18 minutes.
  13. Remove the toothpicks, cut into slices and serve with hot vegetables.

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