Vineyard chicken

Yield: 4 servings

Measure Ingredient
4 \N Boneless chicken breast fillets
2 teaspoons Vegetable oil
2 \N Onions; sliced
2 \N Cloves garlic; crushed
440 grams Canned tomatoes; undrained & mashed
1 \N Green capsicum; chopped
1 cup Dry white wine
125 grams Ricotta cheese; drained
2 tablespoons Chopped fresh basil
\N \N Freshly ground black pepper; to taste


1. Make a deep slit in the side of each chicken fillet to form a pocket.

2. To make filling, combine ricotta, basil and black pepper to taste. Fill pocket in fillets with filling. Secure with toothpicks.

3. Heat oil in a large frying pan. Add onions and garlic and cook, stirring, for 3 minutes or until onions are soft. Add tomatoes, capsicum and wine to pan. Cook, stirring, for 2 minutes.

4. Add chicken to pan. Cover and simmer, turning chicken occasionally, for 30 minutes or until chicken is tender.

Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.

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