Tuscany-style stuffed chicken fillet
The Tuscany region of Italy is historically known for its legumes and quality meat. The meat is grilled or fried in high heat or even open fire. The dishes are simple, delicious, using high-quality olive oil, rosemary and fresh basil.
I made one variant of today’s Tuscan food – stuffed chicken fillet with grilled herb potatoes.
Preparation time: 1 hour
Level: Easy
Quantity: Serves two
Ingredients:
Two chicken fillets
250 g biscuits (digestive, oat biscuits, other cookies with a nicer texture)
100 g grated parmesan
50 g of cream cheese or mozzarella
A handful of chopped basil
A handful of chopped parsley
(optionally 1 tablespoon chopped sun-dried tomatoes in oil)
1 garlic clove finely chopped
Salt and pepper for seasoning
2-3 tablespoons Olive oil for frying
Preparation:
1. Cut chicken fillet lengthwise, lightly rub with olive oil, spread and season with salt and pepper
2. Mix the ingredients of the filling and place it on the chicken fillet.
3. Compress the chicken fillet so that the filling is caught between the fillet halves.
4. In a thick-based pan, heat the olive oil, lightly brown the chicken fillets and lower the heat, and cook on low heat for 8-10 minutes. Turn the fillets over and cook for another 8-10 minutes.
Serve immediately with asparagus, herb potatoes or pickled vegetables
Ready !!
