John Myers
Ingredients for 4 servings:
- 4 boneless, skinless chicken breasts, 170-200 grams each
- 2 balls of mozzarella
- 500 g tomatoes, fresh, then peeled or can, chopped
- 1 m.-sized onion(s)
- 2 tbsp tomato paste
- 5 tbsp olive oil
- 1 pinch(s) of salt and pepper
- ½ tsp herbs de Provence
- 5 sprigs of basil, fresh if possible
- 2 tbsp pesto
- 3 tbsp olive oil
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
with mozzarella, tomatoes and basil
Have the butcher cut a pocket into the chicken breasts (you can also do it yourself). Wash, season with salt and pepper. Mix the tomato paste with the Provençal herbs, add 2 tablespoons of olive oil, finely chop 1 mozzarella, and mix everything together. Place a little of the filling into each pocket and seal with skewers. Sear the chicken breasts on all sides in 3 tablespoons of olive oil. Then add the onions to the pan and fry briefly. Finally, add the chopped tomatoes and a little water, if desired. Cover and simmer over low heat for about 25 minutes. Finally, season the sauce with salt, pepper, fresh basil, and a little pesto. Spread each chicken breast with a little pesto and place the second sliced mozzarella on top. Put the lid back on and let the mozzarella melt, or bake uncovered in the oven if the pan is suitable.
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