Yield: 4 servings
|4||Boneless chicken breast fillets|
|2 teaspoons||Vegetable oil|
|2||Cloves garlic; crushed|
|440 grams||Canned tomatoes; undrained & mashed|
|1||Green capsicum; chopped|
|1 cup||Dry white wine|
|125 grams||Ricotta cheese; drained|
|2 tablespoons||Chopped fresh basil|
|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.