Stuffed Chicken Fillet
Description
The recipe won't take much time. If you're interested, the appetizer is ready. Serve right away.
Instructions
- 1
Step 1
Wash the basil and pick the leaves off the stems. Put the leaves in a mortar or blender bowl. Add peeled garlic, pine nuts, and salt. Grind all the ingredients with a pestle or the blender blade until evenly combined, but not so fine that it turns into a paste.
- 2
Step 2
Grate any variety of hard cheese on a fine grater and place it in a clean, dry blender bowl. Then add melted or softened butter to it. Process until smooth.
- 3
Step 3
Wash the chicken fillets and remove any membranes. Cut each fillet partway through—not all the way—so you get something like pockets. Into each pocket, place a mixture of herbs and nuts with a cheese-and-butter mixture.
- 4
Step 4
Wrap the stuffed breast in several pieces of ham. For easier handling, use the thinnest ham slices you can find. Then place the chicken breasts in the freezer so they firm up, for about 30 minutes.
- 5
Step 5
Peel the tomatoes. To do this, blanch them with boiling water; the skin will come off very easily. Dice the tomatoes. Peel the onion and slice it into rings or half-rings. Sauté the vegetables until tender in a skillet with a little vegetable oil.
- 6
Step 6
Take the partially thawed chicken breasts out of the freezer. In a separate skillet, heat another portion of odorless vegetable oil. Fry the ham-wrapped breasts until the chicken is fully cooked under a closed lid (15–18 minutes), turning them occasionally. Serve hot with tomatoes and onion, garnished with basil leaves.