Description
If potatoes with meat as a main course on the holiday table tired, we offer a wonderful stuffed chicken breast! And what a delicious filling!!! Basmati rice with salami, olives and sun-dried tomatoes!!!
Ingredients
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Chicken fillet
250 g
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Figure
100 g
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Sundried tomatoes
30 g
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Green olives
30 g
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Sausage
30 g
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Cheese
40 g
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Salt
-
Black pepper
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Dry white wine
10 ml
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Olive oil
1 Tbsp
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Spices
1 pinch
Cooking
Chicken breast fillet without skin cut with a knife and open like a book, slightly beat off with a hammer
Sprinkle it with salt and pepper, pour the white wine and leave to marinate for 1 hour
Meanwhile, boil the basmati rice
Finely chop the sun-dried tomatoes, olives and salami, add the cooled rice, mix and season with oil (I used oil from sun-dried tomatoes), sprinkle it with some dried herbs. The filling I'm not salted - as olives, tomatoes and salami are salty enough
The portion of mould with a diameter of 10 cm grease with butter and lay the chicken fillet, place the filling inside, seal the filling with a spoon
Overhanging edge fillet wrap and how the toothpicks. If there are no molds - you can wrap the chicken in foil and Put bake in the oven. I cooked 25 minutes at 170 degrees. Try not to dry up the breast and not sacarifice her very much
Ready the breast remove from oven, remove toothpicks, sprinkle with grated cheese and place in oven for 1 minute to melt cheese
Serve with a glass of wine. Breast makes a delicious, luscious, scented spicy toppings!
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