Chicken fillet stuffed with mozzarella, tomato and basil
Preheat the oven to 160 degrees.
Season the chicken to taste with pepper and salt.
Brown the chicken briefly in a Beka Chef sauté pan until all the sides are seared and have a nice crust.
Briefly remove the chicken from the pan and slice openings in the top of the breasts.
Cut the tomatoes and mozzarella into thin slices and half them both.
Stuff the openings with slices of tomato and mozzarella. Push a leaf of basil into each breast.
Put the stuffed chicken breasts back into the Beka Chef sauté pan and put it in the oven without the lid for 20 min.
During those 20 minutes, baste the chicken breasts once or twice with the juices from the sauté pan.
Be careful when you take the pan out of the oven. Use an oven glove because the stainless steel handles get hot.
Serving suggestion: Great in combination with roast rosemary potatoes.
- 4 Chicken breasts
- 2 Tomatoes
- 1 ball Mozarella
- Fresh basil