| 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)
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