Stuffed chicken breast with melted tomatoes
Ingredients
for 4 person
| 4 | chicken breasts (approx. 160 g each) |
| 8 | basil leaves |
| 50 g | salami, thinly sliced |
| 150 g | Taleggio (or tangy Tilsiter), cut into 4 sticks |
| some | toothpicks |
| ½ tsp | salt |
| a little | pepper |
| olive oil for frying |
| 2 tbsp | olive oil |
| 1 | garlic clove, pressed |
| 250 g | vine-ripened cherry tomatoes |
| a little | sea salt |
| 2 tbsp | balsamic vinegar |
| some | basil leaves |
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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