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Stuffed chicken breasts with chilli tomato sauce

Recipe from: 1/1/1997 12:00:00 AM

Ingredients 12
Servings 4


  • 410
    chopped tomatoes
  • 250
    tomato purée
  • 4
    garlic cloves
  • 5
    chilli powder
  • 30
  • 5
    balsamic vinegar
  • salt and pepper
  • 16
    small cherry tomatoes
  • 4
    anchovies, chopped (optional)
  • 4
    chicken breasts
  • 50
  • fresh rosemary and bay leaves, to garnish


Put chopped tomatoes, tomato purée, garlic, chilli powder and sugar in a saucepan.
Bring to the boil, then simmer for 10 minutes until reduced and thickened.
Stir in the balsamic vinegar and season with salt and pepper. Keep warm.
Meanwhile, season sliced tomato and toss with anchovies (if using).
Cut a pocket in the fat side of each chicken breast and push tomato slices inside. Secure with a cocktail stick.
Melt butter in a pan and add chicken, skin-side down. Brown gently and turn over.
Add a little water to pan, bring to the boil, reduce heat, then cover and simmer for 15 to 20 minutes until chicken is tender. Uncover and transfer chicken to warm plate and keep warm.
Boil pan juices to reduce. Spoon a little tomato sauce on to each plate and top with chicken. Remove cocktail sticks, pour pan juices over chicken and garnish.

Read more on: poultry

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