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 |
RICOTTA FILLING
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.