| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Food networ, Food5 |
6 |
servings |
INGREDIENTS
| 6 |
|
Boned chicken breasts |
| 6 |
sl |
Tomato |
| 6 |
sl |
Chorizo |
| 54 |
g |
Breadcrumbs |
| 32 |
g |
Ground almonds |
|
|
Olive oil |
| 20 |
g |
Butter |
| 1 |
|
Green pepper; sliced |
| 1 |
|
Red pepper; sliced |
| 125 |
ml |
White wine |
| 100 |
g |
Roasted almonds |
| 2 |
|
Cloves garlic; chopped, up to 3 |
| 1 |
|
Sprig thyme |
| 5 |
g |
Sieved paprika |
| 1 |
g |
Ground cumin |
|
|
Peri-Peri sauce |
INSTRUCTIONS
MARINADE
Marinade chicken breasts for 1-2 hours. Remove and drain. Cut pockets into
the chicken breasts and fill with tomato and sausage. Close with cocktail
sticks. Dip into mixture of breadcrumbs and almonds.
Brown chicken on both sides. Add peppers and wine and simmer for 8-10
minutes. Serve with cous cous and green salad.
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