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Stuffed chicken breast with melted tomatoes
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 421
  • Fat about 24g
  • Carbohydrates about 4g
  • Protein about 48g
This is needed
This is needed for 4 people
Chicken breasts
  • 4 chicken breasts (approx. 160 g each)
  • 8 basil leaves
  • 50 g salami, thinly sliced
  • a little pepper
  • 0.5 tsp salt
  • 150 g Taleggio (or tangy Tilsiter), cut into 4 sticks
  • some toothpicks
  • olive oil for frying
Melted tomatoes
  • 2 tbsp olive oil
  • 1 garlic clove, pressed
  • 250 g vine-ripened cherry tomatoes
  • a little sea salt
  • some basil leaves
  • 2 tbsp balsamic vinegar
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And that's how it's done
And that's how it's done
Chicken breasts
Cut a pocket into each of the chicken breasts. Stuff the basil leaves and sliced salami into the openings, insert 1 stick of cheese into each. Secure the openings with toothpicks. Season the chicken breasts. Heat the oil in a non-stick frying pan, brown the chicken breasts over a medium heat for approx. 7 mins. on each side.
Melted tomatoes
Mix the oil and garlic in a bowl. Add the vine-ripened tomatoes and toss them in the oil. Once the chicken breasts have been turned, place the tomatoes in the frying pan, cook with the meat for approx. 7 mins. Plate up the chicken. Serve the tomatoes alongside, sprinkle with salt, drizzle with balsamic and garnish with basil.

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