Chicken Breasts in Italian cream sauce

Description

Tender chicken breast stuffed with olives and smoked sausage and garlic-a creamy cap. Just melts in your mouth!

Ingredients

Chicken

4 piece
Sausage

100 g
Green olives

1 can
Cream

200 ml
Pasta

1 cup
Olive oil
Garlic

3 tooth
Vegetables
Spices
Nutmeg
Black pepper
Salt
Onion

1 piece

Cooking

Chicken breast fillet, season with salt and pepper and marinate in olive oil and herbs - oregano, rosemary, Basil, savory. You can use the ready mix. Leave the Breasts to marinate for 20 minutes. If you have time, you can leave for more.

Dry-cured sausage cut into cubes. Ideally, it is better to take the salami is delicious, fragrant with spices.

Green olives, pitted (I stuffed with lemon) cut into quarters.

Each chicken fillet cut in half, not dorezaya to the end to make a pocket.

Season with salt and pepper, add a pinch of herbs and stuff the breast, sausage and olives.

To close the pocket. Stuff as well the rest of the breast.

Form for baking vystelit parchment. Naturally and safely. On the bottom lay onion rings.

Place the Breasts in shape.

Add carrots on top (I cut a mould for biscuit figures) and garlic. Close (primina not much) on top of the parchment and put the Breasts in the oven for 45 minutes at 180 degrees.

While breast baked, prepare the garnish and sauce. For garnish you can take Farfalle - pasta in the form of butterflies or bows if you want. Pasta Divella is perfect for the occasion. Also, we need a frozen vegetable mix. Use any to your taste, where there are green peas, carrots and green beans.

Farfalle pour in boiling water, add salt, herbs, olive oil, and cook for 10-12 minutes. 7 minutes until cooked add the pan of vegetables and stir. Butterfly cook with vegetables, stirring occasionally.

Then just drain the pasta. Place the pasta back into the pot, add a teaspoon of olive oil and stir to butterflies don't stick together.

Now prepare the creamy garlic sauce. For this we need the cream 23% (or 33%), herbs, salt, black pepper, pinch of ground nutmeg and, of course, garlic. If possible, use cream Parmalat - they are wonderfully whipped.