Cambozola chicken breast fillets with Canarian potatoes and green mojo

Ingredients for 4 servings:

• 4 chicken breast fillet(s), medium to thick
• 120 g cheese (Cambozola)
• 12 leaves of fresh basil
• 4 tbsp tomato paste
• 12 slices of bacon
• ¾ bell pepper(s), red
• ¾ bell pepper(s), green
• 1 tomato(s)
• 1 can of tomatoes, peeled
• 2 onions
• 3 cloves garlic
• 3 tbsp, heaped oregano
• 3 tbsp, heaped thyme
• 400 ml vegetable stock
• salt and pepper
• olive oil
• 8 cloves garlic
• 100 ml olive oil
• 1 bell pepper(s), green
• 1 bunch of parsley
• ½ tsp cumin powder
• salt and pepper
• 400 g triplets
• 250 g salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Fancy something special? A delicious dish with only moderate effort.

Cut the breast fillets lengthwise down the middle, leaving the ends together to create butterflies. Brush one inside of each fillet with tomato paste. Cut the Cambozola into thin slices and distribute them evenly over the coated sides. Then arrange the basil leaves on the Cambozola slices, fold the fillets shut, and season with salt and pepper. Wrap each fillet with 3 slices of bacon and secure with toothpicks or something similar. Add olive oil to a pan and sear the fillets over high heat for 2 minutes on each side, then set aside on a plate. Cut the onions and bell peppers into medium pieces, dice the tomato, and slice the garlic. Sauté the onions, bell peppers, and tomatoes in olive oil in a deep pan over medium heat for 5-7 minutes. Add the garlic and season with salt, pepper, oregano, and thyme, reserving a third of the oregano and thyme for later. If you like it spicier, you can add some chili or something similar. Stir and sauté for another 5 minutes. Add the peeled tomatoes, mix well and increase the heat a little until it starts to simmer. Heat the vegetable stock and add it. Stir the stock well with a whisk and simmer with the lid closed for 10 minutes. Then add the remaining oregano and thyme, add the pre-fried chicken breast fillets to the stock and let it simmer for 20-30 minutes until cooked through. Canarian potatoes are eaten with the skin on. Place in pre-salted water and bring the water to a boil. Once it is boiling, add salt until the potatoes float to the top. When the potatoes are almost done, drain the water, add more salt and shake vigorously with the lid closed. Place on the switched off heat for half a minute and shake again. Repeat this process 2-3 more times. The potatoes now have a film of salt. If any thick salt crusts have formed here and there, they can be rubbed off. For the green mojo, you’ll need a universal blender and a hand blender (magic wand). Quarter the garlic cloves, cut the bell pepper into medium-sized pieces, and finely chop the parsley. Place everything in the blender and blend until smooth. Transfer to a tall container, add olive oil, cumin, salt, and pepper, and blend with the hand blender. Serve the meat with the potatoes, some of the broth, and the mojo. Enjoy! Your Garzo! Watch the video here: https://youtu.be/uhAYnn7y5EU