Gratinized chicken breasts stuffed with salami and dried tomato. Easy recipe for summer
When we are on vacation we don't have time to stop hours and hours in the kitchen. That is why we always have to keep on hand some simple recipes that will allow us to enjoy a rich and nutritious dish at all times. White meats can also be a good alternative in this summer season.
Today I invite you to prepare a recipe for chicken breasts stuffed with salami and dried tomato. The combination of chicken meat, whose flavor is quite neutral, with the intensity of dry tomato and salty salami will not allow reaching a very enjoyable balance of flavors.
IngredientsFor 2 persons
- Chicken breast 2
- Dried tomato 20 g
- Salami 10 g
- Mozzarella cheese 50 g
- Ground black pepper
How to make au gratin chicken breasts stuffed with salami and dried tomatoDifficulty: medium
- Total time 35 m
- Elaboration 10 m
- Cooking 25 m
We are going to clean the chicken breasts to cut them in two lengthwise. We season them with salt and pepper to taste. We reserve. I recommend not salting too much as both salami and dried tomato will bring a good dose of salt to the whole. We cut the salami and julienne as well as the dried tomatoes. We place both in one of the halves of each breast. We also cut pieces of mozzarella that we add to all of the above.
We fold the breasts and close them with the help of a couple of wooden sticks. We cut more mozzarella that we place on the breasts. Season with a little pepper and place in a refractory. Cover with aluminum foil and bake at 200ºC for 20 minutes. We remove the aluminum foil and leave another five to eight minutes in the oven, at 180ºC.
What to accompany the gratinized chicken breasts stuffed with salami and dried tomato
It seems to me that these chicken breasts stuffed with salami and dried tomato pair very well with neutral pasta with which you can better enjoy the dish. Likewise, a few slices of wholemeal bread and a glass of red wine will accompany the flavors of this preparation very well.
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