Chicken in Venetian It combines the delicacy of juicy meat with creamy, delicate mozzarella, aromatic pesto and dried tomatoes. The dish is inspired Italian cuisine. It is easy to prepare and impresses even the most demanding gourmets. This dish is the perfect choice for an elegant lunch, a party dish, or a romantic dinner.
To prepare this recipe, you will need:
- 4 chicken breasts,
- 120 g evening mozzarella,
- 120 g of dried tomatoes from oil,
- 400 g of canned tomatoes,
- 50 g of breadcrumbs,
- 2 tablespoons of parsley,
- 3 tablespoons of basil pesto,
- 2 tablespoons of olive oil,
- ½ teaspoon salt,
- ½ teaspoon of black pepper.
Additionally:
- Frying oil,
- parsley for decoration.
You can serve a ready dish with potatoes or fries, and your favorite salad – Bet on a simple composition with Roman lettuce, cocktail tomatoes, mozzarella or burial, olives and olive oil, it will be delicious. The dish will also taste great with Italian, crunchy bruschetts.
Wash the chicken breast and dry with paper towels. Lay it flat on a board and separate it in half, without cutting it, creating a pocket. Try to gently enlarge it with your hand, flattening the meat. Repeat with other breasts.
Dried tomatoes finely chop, add grated mozzarella cheese, and cut the parsley. Mix the ingredients for the formation of a homogeneous stuffing mass.
Sprinkle the chicken evenly with salt and pepper, also from the inside. Rub it from the inside Pesto, then fill the pockets with tomato and cheese stuffing. Lightly press the whole and protect the meat with a few toothpicks or kitchen threads.
Coat the chicken rolls in Oliwa, and then in breadcrumbs.
Heat olive oil in a frying pan. Place the chicken fat and fry it from all sides to brown.
Pour the canned tomatoes, lightly stir, then cover the pan with a lid and simmer everything on low heat until the meat is ready for about 20-30 minutes. Remove the lid for the last few minutes.
Serve chicken in Venetian, poured with tomato sauce and sprinkled with chopped parsley.
Sources: Terazpoczy.pl
