Stuffed chicken filet on tomato vegetables from the tin

Ingredients

Directions

1. 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. 2

   Season with pepper. Take out the spinach, mix with dried tomatoes and let it cool down.

3. 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. 4

   Wash the meat and dab dry. Cut a pocket in each fillet with a pointed knife, fill with spinach-tomato mixture.

5. 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. 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. 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. 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. 9

   Remove tomatoes and meat from the oven and serve with the couscous.