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Mediterranean Chicken with Stuffed Zucchini and Tomato Sauce

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Mediterranean Chicken with Stuffed Zucchini and Tomato Sauce

The perfect mediterranean chicken with stuffed zucchini and tomato sauce recipe with a picture and simple step-by-step instructions.

For the Mediterranean chicken:

  • 5 Pc. Chicken breast fillets, approx. 150g each
  • 125 g Bacon
  • 2 Branches Rosemary
  • Colorful pepper
  • 90 g Sun-Dried tomatoes
  • 4 Branches Oregano chopped
  • 3 Pc. Lemon thyme sprigs
  • 2 Pc. Garlic cloves chopped
  • 3 tbsp Olive oil
  • Clarified butter, for the mold

For the stuffed zucchini:

  • 5 Pc. Zucchini round
  • 875 g Quinoa cooked
  • 2,5 Pc. Sweet peppers cored and diced red
  • 2,5 Handful Chopped parsley
  • 2,5 tbsp Apple Cider Vinegar
  • 2,5 tbsp Olive oil
  • Salt
  • 3 tsp Coconut blossom sugar
  • 3 pinch Chili powder

For the tomato sauce:

  • 1 kg Fully ripe tomatoes
  • 0,5 Pc. Vegetable onion
  • 1 Pc. Clove of garlic
  • 1 Pc. Carrot
  • 1 pole Celery
  • 2 Branches Thyme
  • 2 Stalk Oregano
  • 2 tbsp Olive oil
  • 1 Pc. Bay leaf
  • 50 ml Vegetable broth
  • Salt
  • Sugar
  • Black pepper from the mill
  • White balsamic vinegar

Chicken:

  1. Cut a deep pocket into the fillets, but only so far that they are still connected. Pepper all around, salt is not necessary, the flavor comes from the bacon and the filling. Mix the ingredients for the filling in a bowl and distribute them on the opened fillets, fold them up again and wrap 3-4 slices of bacon each. Heat a little oil in a pan and fry the fillets all around for about 8-10 minutes over a mild heat.
  2. In the meantime, preheat the oven to approx. 150 degrees. Grease a baking dish with a little clarified butter, put the fillets in it, place the rosemary sprigs on top and cook for another 25 minutes, cut into slices and serve.

Stuffed zucchini:

  1. Preheat the oven to 200 degrees Celsius and line a baking sheet with baking paper. Wash the round zucchini, cut off a “lid‘ atz “from the stem and scoop out the zucchini with a spoon. Scrape out the seeds and some pulp to make room for the filling. Discard the scraped mass.
  2. Put the cooked quinoa in a bowl. Add paprika, parsley, apple cider vinegar, olive oil, a little salt, coconut blossom sugar and, if used, chili powder and mix together. Pour the mixture into the hollowed out zucchini halves. Place the filled zucchini on the prepared baking sheet, place the cut-off “lids‘ ‘next to it, cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 5-10 minutes. Take the baked zucchini out of the oven and arrange on plates. Put the “lid” back on as you like and serve.

Tomato sugo:

  1. Remove the stalks from the tomatoes. Cut the tomatoes crosswise on the curve, scald briefly, peel and cut into pieces. Peel the onion and garlic, dice both. Wash and clean the carrot and celery, putting some celery greens aside. Cut the carrot and celery stalk into small pieces. Wash the herbs and pat dry, cut the leaves into small pieces.
  2. Heat the oil in a saucepan, sauté the onion, carrot and celery for 2-3 minutes. Stir in tomatoes, herbs, bay leaf and stock. Let everything simmer uncovered over a medium heat for 30 minutes, stirring occasionally. Remove the bay leaf. Season the sauce with salt, sugar, pepper and vinegar.
Dinner
European
mediterranean chicken with stuffed zucchini and tomato sauce

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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