John Myers
Contents
show
Ingredients
- 4 Chicken breasts
- 2 Garlic cloves
- 2 Figs fresh
- 125 g Mozzarella
- 2 tbsp Parmesan, freshly grated
- 2 sprigs Thyme
- 4 sprigs Basil
- 1 Chilli pepper
- Salt
- Pepper from the grinder
- 1 tbsp Olive oil
- 1 tbsp Butter
- 100 ml Port wine
Instructions
filling
- Wash the figs, remove the end of the stem and cut into small cubes. Wash the herbs, shake dry and pluck the leaves from the stems. Peel the garlic and finely chop it together with the herbs and chilli. Drain the mozzarella and cut into very small cubes. Mix with the herb mixture, figs and Parmesan and season with salt and pepper.
chicken breast
- Rinse the chicken breast fillets with cold water and pat dry. Cut a pocket on the side of each fillet with a small sharp knife without opening the meat too wide. Pour the fig and mozzarella mixture into the pockets, seal the opening with toothpicks and season the outside of the chicken breasts with salt and pepper.
- Heat the butter and oil in a large pan. Put in the chicken breasts and fry them over medium heat for about 6 minutes. Turn and fry again for as long, then remove from the pan. Deglaze the roast set with port wine, boil it off, season with salt and pepper and distribute on the chicken breasts
Nutrition
Serving: 100gCalories: 323kcalCarbohydrates: 5.2gProtein: 7.9gFat: 26.2g
