Stuffed chicken filet on tomato vegetables from the tin

Name: Stuffed chicken filet on tomato vegetables from the tin
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 100 g Baby leaf spinach; 75 g dried soft tomatoes; 9 TABLESPOONS Olive oil; 7-10 Tbsp Pepper from the mill; 2 Ox heart tomatoes (approx. 200 g each); 300 g green curly tomatoes; 2 fresh garlic bulbs; 150 g Kalamata Olives; 4 Stem(s) Sage; 3-4 Stem(s) Oregano; 4 Chicken fillets (approx. 150 g each); 7-10 Tbsp coarse sea salt; 300 g Couscous; 500 ml Poultry stock; 1 Organic Lemon; 4 spring onions (approx. 30 g each)

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
100 g Baby leaf spinach
75 g dried soft tomatoes
9 TABLESPOONS Olive oil
7-10 Tbsp Pepper from the mill
2 Ox heart tomatoes (approx. 200 g each)
300 g green curly tomatoes
2 fresh garlic bulbs
150 g Kalamata Olives
4 Stem(s) Sage
3-4 Stem(s) Oregano
4 Chicken fillets (approx. 150 g each)
7-10 Tbsp coarse sea salt
300 g Couscous
500 ml Poultry stock
1 Organic Lemon
4 spring onions (approx. 30 g each)

Directions

1
Peel and finely chop the onion. Sort the spinach, wash and pat dry. Chop the dried tomatoes coarsely. Heat 1 tablespoon of oil in a large pan. Sauté the onion until transparent. Add the spinach and let it collapse while turning.
2
Season with pepper. Take out the spinach, mix with dried tomatoes and let it cool down.
3
In the meantime, wash the tomatoes, grate them dry and cut them into slices of about 2 cm thickness. Clean the garlic and cut into large pieces. Drain the olives. Wash sage and oregano and shake dry.
4
Wash the meat and dab dry. Cut a pocket in each fillet with a pointed knife, fill with spinach-tomato mixture.
5
Heat 3 tablespoons of oil in a large frying pan. Fry the meat for 5-6 minutes while turning it. Remove and place on a baking sheet with frying fat. Spread tomatoes, garlic, olives, oregano and about half of the sage leaves on the baking tray.
6
Sprinkle with salt and pepper. Sprinkle with 2 tablespoons of oil and bake in a preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: see manufacturer) for approx. 10 minutes.
7
In the meantime, put the couscous in a bowl. Bring the stock to the boil, pour in and let it stand for about 5 minutes. Wash the lemon hot, grate dry and finely grate the peel. Halve the lemon and squeeze the juice.
8
Clean and wash spring onions, shake dry and cut into fine slanted rings. Loosen the couscous and mix with 1 tbsp. oil, lemon peel and spring onions. Season to taste with salt, pepper and lemon juice.
9
Remove tomatoes and meat from the oven and serve with the couscous.