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🍽️ Chicken Breast Stuffed with Mediterranean Mixture

612 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 2 tbsp black, pitted olives
• 2 sprigs basil
• 4 strips bell peppers (in oil)
• 200 g ciabatta
• 5 tbsp olive oil
• 3 tbsp red wine vinegar
• 2 tbsp freshly grated Parmesan
• salt
• pepper (from the mill)
• 4 chicken breast fillets (150 g each)
• 2 tbsp olive oil
• 2 bulbs fennel
• 150 ml vegetable broth
• 1 clove garlic
• 2 shallots
• 2 tbsp olive oil
• 400 g chopped tomatoes (can)
• 1 tsp dried oregano

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Peel the garlic and chop it finely.
3. 3. Drain the olives well.
4. 4. Wash the basil and shake it dry.
5. 5. Pluck the basil leaves off.
6. 6. Dice half of the bell pepper into small cubes.
7. 7. Roughly chop the bread.
8. 8. Grind the bread finely in a blender.
9. 9. Add the olives, garlic, bell pepper, basil, oil, vinegar, and Parmesan to the blender.
10. 10. Puree everything into a smooth mixture.
11. 11. Season the mixture with salt and pepper.
12. 12. Wash the chicken breasts and pat them dry.
13. 13. Cut a pocket lengthwise into each breast.
14. 14. Fill the pockets with the mixture.
15. 15. Secure the pockets with kitchen twine.
16. 16. Season the breasts on the outside with salt and pepper.
17. 17. Fry the breasts in a pan with hot oil until golden brown on all sides.
18. 18. Remove the breasts from the pan and set them aside.
19. 19. Clean the fennel.
20. 20. Quarter the fennel.
21. 21. Remove the hard core from the fennel.
22. 22. Slice the fennel into strips.
23. 23. Butter a baking dish.
24. 24. Spread the fennel in the baking dish.
25. 25. Pour the broth over the fennel.
26. 26. Place the chicken breasts on top of the fennel.
27. 27. Bake the breasts in the preheated oven for 25 to 30 minutes.
28. 28. Peel the shallots.
29. 29. Peel the garlic.
30. 30. Chop the shallots and garlic finely.
31. 31. Sweat the shallots and garlic in a pan with hot oil until translucent.
32. 32. Add the tomatoes.
33. 33. Season the sauce with salt, pepper, and oregano.
34. 34. Simmer the sauce over medium heat for about 15 minutes.
35. 35. Dice the remaining bell pepper into small cubes.
36. 36. Stir the diced pepper into the sauce.
37. 37. Remove the cooked chicken breasts from the oven.
38. 38. Remove the kitchen twine from the breasts.
39. 39. Serve the breasts on plates together with the fennel.
40. 40. Drizzle the breasts with the sauce.

Nutrition per serving

• kcal: 612
• Protein: 56 g · Fett/Fat: 28 g · Carbs: 33 g