
The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
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 |
Add ingredients to existing shopping list or create new one
Create new shopping listStuffed chicken breast fillet, wrapped with bacon
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
Method
- Use a knife cut open the side of the filet.
- Fill with gruyere peels.
- Carefully wrap with bacon and close the edges with a few toothpicks.
- In a pan heat the olive oil.
- Saute the onion, fresh onion and Florina peppers for 3 minutes until soft.
- Add the chopped tomatoes and stir
- Add the wine and let the alcohol evaporate
- Add the parsley, a little salt, a little pepper, oregano, stir and turn off heat.
- Set the mixture aside in a bowl.
- In the same hot pan pour a little olive oil and cook the fillet
- Let all sides get color until bacon is seared.
- Move the chicken fillet into a baking pan and bake in a preheated oven at 180 degrees for 15-18 minutes.
- Remove the toothpicks, cut into slices and serve with hot vegetables.