Stuffed chicken fillets

Name: Stuffed chicken fillets
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 glass (370 ml) roasted peppers; 1 Garlic clove; 1 Onion; 40 g green olives without stone; 1 potty Basil; 4 (150 g each) Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 175 g ribbon noodles; 1 can(s) (425 ml) Tomatoes; 1 TABLESPOON Tomato paste; 1/4 l Vegetable broth (instant); 7-10 Tbsp wooden sticks

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 glass (370 ml) roasted peppers
1 Garlic clove
1 Onion
40 g green olives without stone
1 potty Basil
4 (150 g each) Chicken filets
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
175 g ribbon noodles
1 can(s) (425 ml) Tomatoes
1 TABLESPOON Tomato paste
1/4 l Vegetable broth (instant)
7-10 Tbsp wooden sticks

Directions

1
Drain the peppers. Peel garlic and onion and chop finely. Cut olives into rings. Wash basil leaves and chop finely, except for something to garnish. Dice paprika.
2
Mix everything. Wash the meat, dab dry. Cut a pocket into it and season with salt and pepper. Add 1 heaped tablespoon of paprika mixture to each bag. Fix with wooden sticks. Heat 1 tablespoon of oil in a coated pan.
3
Fry the chicken fillets over medium heat while turning for about 15 minutes. Prepare noodles in boiling salted water according to package instructions. Heat 1 tablespoon of oil in a saucepan. Fry the rest of the paprika mixture in it.
4
Add tomatoes in juice and tomato paste. Chop the tomatoes slightly. Add stock, bring to the boil and simmer at medium heat for 2-3 minutes. Season to taste with salt and pepper. Arrange chicken filets with noodles and tomato sauce on plates.
5
Garnish with basil leaves.