Chicken breast fillets filled with Gorgonzola

Ingredients for 4 servings:

• 4 chicken breast fillet(s), fresh
• 80 g Gorgonzola
• 12 leaves of fresh basil
• 4 tsp tomato paste (no ketchup!!)
• 8 slices of breakfast bacon
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 can tomato(s) (Pizza tomatoes)
• salt and pepper
• 250 ml vegetable broth, strong
• 1 tbsp stalked thyme, dried or equivalent amount fresh
• 1 tbsp, sautéed oregano, dried or equivalent amount fresh
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the trimmed fillets horizontally in half with a sharp knife to create a flatter, yet coherent piece of meat. Season the meat inside and out with pepper and salt, and cut the cheese into 4 slices. Spread each fillet half with tomato paste and top with a slice of cheese and 3 basil leaves. Fold each fillet half over two slices of bacon to hold it together, securing with toothpicks if necessary. Finely dice the onion and bell pepper, and press the garlic clove. Brown the meat in hot oil, reduce the heat to low and keep warm or wrap in aluminum foil. Brown the onion and garlic in a little oil in the pan, then add the bell pepper pieces and herbs, and top up with the stock. Bring to a boil once, then stir in the tomato pieces and season. Add the fried fillets to the vegetables, cover, and simmer for 25 minutes. Remove the meat and season the vegetables again. Serve with pasta, salad, and, if desired, dry wine.