Chicken Stuffed with Vegetables
By Laura73
Ingredients
- For rolls:
- 2 chicken cutlets
- Tapenade or sundried tomato caviar
- mozzarella
- 1 egg
- 3 basil leaves
- For the vegetables:
- 1 zucchini
- 1 carrot
- 1 pepper half
- 1 tomato
- 1 clove of garlic
- Olive oil and basil
Details
Servings 2
Level of difficulty Easy
Preparation time 30mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
For the roll: Cut through the middle for the cutlets. Flatten.
Step 2
Spread 3-4 tablespoons of tomato tapenade on each cutlet. Cut the mozzarella into thin slices. Place on cutlets. Roll the cutlets and tie.
Step 3
Mix egg and basil. Dip cutlets into the mixture. Cook 15 minutes over low heat in a skillet with a drizzle of olive oil.
Step 4
For the vegetables: Cut the zucchini, carrot, bell pepper into thin strips. Cut the tomato into cubes. Crush the garlic clove.
Step 5
Cook vegetables in a pan over low heat for 15 minutes with a drizzle of olive oil.
Add basil 5 minutes before the vegetables are fully cooked.
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Chef Tips and Tricks
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
Ingredients
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
Method
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!
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