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Chicken Breast with Stuffed Pepperoni

4 chicken breast, 180 gr per person
4 pepperoni
1 onion
1 Zucchini
1 eggplant
1 cucumber
4 tomatoes
4 tblsp olive oil
4 rosemary twigs
Before Preparation:
Preheat oven to 120 degrees.
Preparation Method:
Season the chicken breasts. Roast well on the skin side. Put a rosemary twig on top of it and let it bake for about 15 minutes in the preheated oven.

Cut off the upper side of the pepperonis then clean them.
Clean the rest of the vegetables and cut it into medium sized dices. Heat the olive oil and stir-fry the vegetables. Stuff the pepperonis with the vegetables and let it cook in the oven together with the chicken for about 15 minutes.

Peel the tomatoes first.
Make a small cross-shaped incision in the upper side of the tomatoes and remove the stem. Soak them briefly in boiling water, then rinse with cold water.


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