Stuffed chicken breast with melted tomatoes

Stuffed chicken breast with melted tomatoes

Total: 30 Min. | Active: 30 Min.
gluten-free, Low Carb
Nutritional value / people: 421 kcal
, Fat: 24 g
, Carbohydrate: 4 g
, Protein: 48 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Chicken breasts

4 chicken breasts (approx. 160 g each)
8 basil leaves
50g salami, thinly sliced
150g Taleggio (or tangy Tilsiter), cut into 4 sticks
some toothpicks
½tsp salt
a little pepper
olive oil for frying

Melted tomatoes

2tbsp olive oil
1 garlic clove, pressed
250g vine-ripened cherry tomatoes
a little sea salt
2tbsp balsamic vinegar
some basil leaves
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How it's done

Chicken breasts

Cut a pocket into each of the chicken breasts. Stuff the basil leaves and sliced salami into the openings, insert 1 stick of cheese into each. Secure the openings with toothpicks. Season the chicken breasts.

Heat the oil in a non-stick frying pan, brown the chicken breasts over a medium heat for approx. 7 mins. on each side.

Melted tomatoes

Mix the oil and garlic in a bowl. Add the vine-ripened tomatoes and toss them in the oil. Once the chicken breasts have been turned, place the tomatoes in the frying pan, cook with the meat for approx. 7 mins.

Plate up the chicken. Serve the tomatoes alongside, sprinkle with salt, drizzle with balsamic and garnish with basil.

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