Chicken breast stuffed with almonds and basil

Ingredients for 4 servings:

• 100 g almonds
• 4 chicken breasts
• 1 garlic clove(s)
• basil
• 1 tsp lemon(s), grated zest, untreated
• 100 g butter, soft
• 100 g butter, ice cold
• Salt
• 4 large tomatoes
• 4 tbsp olive oil
• 1 cup Marsala
• 4 tsp balsamic vinegar
• 1 pinch(s) of salt, fleur de sel

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Roast the almonds in a dry pan until golden brown. Cut a pocket into the chicken breasts. Place the almonds in a bowl along with the minced garlic. Chop the basil and add it. Add the lemon zest and softened butter, mix everything together, and season with salt. Fill the pockets with the mixture and seal with wooden skewers. Score the tomatoes, pour hot water over them, remove the stem ends, and peel them. Brown the meat in hot oil, season with salt, and pour over the Marsala. Simmer for 20 minutes over low heat. After 10 minutes, add the tomatoes. Place the meat on a platter. Remove the wooden skewers. Drizzle the meat with balsamic vinegar, slice, and keep warm. Heat the pan juices and gradually stir in the ice-cold butter. Quarter the tomatoes and season with fleur de sel and pepper. Serve the meat with the tomatoes and the sauce. Tagliatelle is a recommended side dish. To drink, a dry red wine from Apulia, e.g. Negramaro.