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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 |
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Create new shopping listStuffed chicken breast fillet, wrapped with bacon
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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.
