Vineyard chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless chicken breast fillets | |
| 2 | teaspoons | Vegetable oil |
| 2 | Onions; sliced | |
| 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 | ||
Directions
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.