Chicken Breast Stuffed with Tomato

10:57 PM



Recipe adapted from Food Lovers: Chicken



This might not look very appetising but I swear it was one of the nicest things I've had in a while. It's not exactly a quick meal to whip up but it definitely isn't difficult either. I'd recommend this dish to impress a date, or even as a staple for cafe owners to consider on their menu - the stuffing can be made in big batches and kept for a couple of days. 

Don't be afraid to experiment with it to understand how much stuffing and lemon juice needed for flavouring as I went a little bit too much on the lemon (I only used half a fruit juice for two chicken breasts and it was a little too sour). The recipe also calls for pork bacon so I substituted it with beef bacon to make it pork-free. 

Feel free to add any side dishes you prefer than the bell peppers - portobello mushrooms, beans, broccoli etc. 


Ingredients:

120g dried tomatoes in oil
4 tbspn chopped fresh basil
3 tbspn grated Parmesan cheese
1 tbspn toasted pine nuts
3 tbspn olive oil
salt & pepper to taste
2 large red bell peppers
4 boneless chicken breasts
1 tbspn lemon juice
8 slices of bacon

How to:

1. Drain the tomatoes from the oil and finely chop them. Preheat oven to 190 degrees celcius.
2. Make a pesto out of the basil, parmesan, pine nuts and a drizzle of olive oil by blending them in a food processor. Season with salt & pepper if needed. 
3. Cut peppers into quarters, place skin side up in an overproof dish (lightly greased). Brush it with a little oil. You can add any other hard vegetables if preferred.
4. Make a horizontal cut along each chicken breast to form a pocket. Rub each breast with lemon juice, salt & pepper. Fill up the pockets with pesto and chopped dried tomatoes. 
5. Wrap each chicken breast with two strips of bacon ( or just enough to hold the fillings in) and put it in the baking dish with the veggies.
6. Bake in the oven for about 25 minutes until tender and cooked through. 



Tag me @haniehidayah on instagram if you've tried any of the recipes, I'd like to see them! 




Bon Appétit!

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