The salted and dried chicken breast transforms into a savory dish, perfect for a special dinner or to impress guests. Start by turning the breast with the cut side up. This will be the delicious base of your recipe. Sprinkle salt, pepper, and your favorite spices, ensuring that every corner is well-seasoned. Then, lightly score the breast lengthwise, making a few incisions that will add not only appearance but also an extra burst of flavor. In these cuts, place slices of red pepper, which will provide a sweet-sour note and a vibrant color to the dish.
Carefully gather the breast from the edges towards the center, and secure it with two toothpicks to keep the filling in place. Place the prepared breast in a baking dish, ensuring the toothpicks remain inside. Score the breast again in 4-5 places lengthwise, making them gentle, without reaching the pepper inside, to allow the flavors to penetrate. Drizzle with olive oil, then sprinkle salt and spices to taste, being careful not to overdo it.
Add a small glass of white wine, peppercorns, and a few bay leaves to the dish, which will enhance the flavor of the dish. Don't forget to add a pinch of salt to balance the tastes. Cover everything with aluminum foil and bake at 180 degrees Celsius for 20 minutes. This step will help the flavors to meld and tenderize the meat.
After 20 minutes, remove the aluminum foil and let the breast brown slightly, basting it with the juices from the dish occasionally. This will ensure a crispy and delicious crust. Once the breast is browned, dress it with slices of melted cheese or cheese, which will melt and add a creamy texture. Put it back in the oven for 2-3 minutes until the cheese starts to melt.
Finally, take the breast out of the oven and sprinkle the toasted crushed nuts on top, which will provide a crunchy contrast and a special flavor to the dish. Let it cool slightly, then remove the toothpicks. Slice the breast and serve it drizzled with the sauce from the dish, to highlight the flavors and add a touch of moisture. Enjoy your meal!
Carefully gather the breast from the edges towards the center, and secure it with two toothpicks to keep the filling in place. Place the prepared breast in a baking dish, ensuring the toothpicks remain inside. Score the breast again in 4-5 places lengthwise, making them gentle, without reaching the pepper inside, to allow the flavors to penetrate. Drizzle with olive oil, then sprinkle salt and spices to taste, being careful not to overdo it.
Add a small glass of white wine, peppercorns, and a few bay leaves to the dish, which will enhance the flavor of the dish. Don't forget to add a pinch of salt to balance the tastes. Cover everything with aluminum foil and bake at 180 degrees Celsius for 20 minutes. This step will help the flavors to meld and tenderize the meat.
After 20 minutes, remove the aluminum foil and let the breast brown slightly, basting it with the juices from the dish occasionally. This will ensure a crispy and delicious crust. Once the breast is browned, dress it with slices of melted cheese or cheese, which will melt and add a creamy texture. Put it back in the oven for 2-3 minutes until the cheese starts to melt.
Finally, take the breast out of the oven and sprinkle the toasted crushed nuts on top, which will provide a crunchy contrast and a special flavor to the dish. Let it cool slightly, then remove the toothpicks. Slice the breast and serve it drizzled with the sauce from the dish, to highlight the flavors and add a touch of moisture. Enjoy your meal!
Ingredients
a large chicken breast, a red bell pepper, 200 g hazelnuts, 150 g processed cheese or cheese, a teaspoon of dried thyme, a teaspoon of dehydrated vegetables without salt, a pinch of salt, a pinch of pepper, 50 ml olive oil, 200 ml white wine, a few black peppercorns, 2-3 bay leaves