| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Super2 | 4 | servings | |
INGREDIENTS
| 4 | Boneless chicken breast fillets | |
| 2 | ts | Vegetable oil |
| 2 | Onions; sliced | |
| 2 | Cloves garlic; crushed | |
| 440 | g | Canned tomatoes; undrained & mashed |
| 1 | Green capsicum; chopped | |
| 1 | c | Dry white wine |
| 125 | g | Ricotta cheese; drained |
| 2 | tb | Chopped fresh basil |
| Freshly ground black pepper; to taste |
INSTRUCTIONS
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.
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