Stuffed chicken breast fillets with tomato ragout

Ingredients for 4 servings:

• 300 g bell pepper(s), yellow or green
• 1 garlic clove(s)
• 4 chicken breast fillets, 150 g each
• 1 pack of mixed herbs (frozen)
• Salt
• Pepper, freshly ground
• 1 tsp oil
• 1 large can of tomatoes, peeled (800 g)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and wash the bell peppers and cut into large pieces. Peel and finely chop the garlic cloves. Wash the chicken breast fillets, pat dry with kitchen paper, and cut a small pocket into the side of each one with a knife. Fill each pocket with 2 teaspoons of the herbs and seal them with small wooden skewers. Season the meat all over with salt and pepper. Heat oil in a pan and sear the meat for 2-5 minutes on each side, then remove. Fry the garlic and bell pepper pieces in the frying fat. Add the peeled tomatoes and roughly chop them with a wooden spoon. Bring everything to a boil. Season with salt, pepper, and the remaining herbs. Transfer the tomato ragout to a baking dish and spread the meat on top. Bake in a preheated oven at 180°C (convection oven) for 20-30 minutes. Serve with ciabatta or bread rolls. Tip: Add a little crumbled feta cheese about 10 minutes before the end of the cooking time.