John Myers
Ingredients for 4 servings:
- 4 chicken breast fillets
- 8 slice(s) bacon, raw
- 75 g bacon, diced
- 1 large onion(s)
- 1 medium-sized zucchini (approx. 300 g)
- 2 bell peppers, red
- 1 pkt. Tomato(s), chunky
- some oil
- some balsamic vinegar
- 1 tsp sugar
- 1 tsp herbs, Italian
- salt and pepper
- Paprika powder, hot
- possibly garlic clove(s)
- possibly Tabasco or Sambal Oelek
- Cayenne pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
spicy, quick to prepare and easy to vary
Wash, dry, and trim the chicken breast fillets. Rub with finely chopped or crushed garlic clove, salt, and pepper. The amount of salt depends on the salt content of the ham used. Roll the fillets in the ham slices, ensuring most of the meat is covered. Secure the ends of the ham slices with a roulade pin. Fry the chicken fillets for about 10 minutes at medium heat, depending on the size, taking care not to overcook the ham. Then, if necessary, keep warm in the oven. Peel the onions and cut into fairly small cubes. Peel and finely chop the garlic cloves or add them later while frying the onions. Wash the bell peppers, remove the stems, seeds, and light-colored middle walls, and roughly dice. Wash the zucchini, remove the ends, halve lengthwise, and cut into approximately 5 mm-wide slices. Brown the bacon in a little oil, add the diced onion and garlic, and fry until golden brown. Add the bell peppers and zucchini to the onions and simmer for another 5 minutes over medium heat, stirring occasionally. Then deglaze with a generous splash of balsamic vinegar, add the chopped tomatoes and herbs, and season to taste with sugar, salt, and pepper. If you like it spicier, you can add hot paprika or cayenne pepper, sambal oelek, or Tabasco. Simmer the vegetables gently for another 10-15 minutes. Stir occasionally and ensure the vegetables are still firm to the bite. Season to taste at the end. This goes well with fresh baguette or wholegrain rice.
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