0 0
Chelsea Winter’s Belissimmo Baked Chicken

Share it on your social network:

Or you can just copy and share this url

Ingredients

1 x 400g Can Chopped Italian Tomatoes
5 Cloves Garlic Chopped
3 tsp Dried Oregano Or 1 tsp of fresh, chopped oregano
1 Tbsp Tomato Paste
2 tsp Balsamic Vinegar
2 tsp Brown Sugar
Salt and Fresh Cracked Pepper
4 Boneless Chicken Breats
8 Fresh Basil Leaves
100g Cream Cheese
4 Thick Slices Mozzarella
8 Rashers Streaky Bacon
Rosemary stalks or toothpicks for sealing the chicken
1 1/2 Cups Bread Crumbs
2 Tbsp Extra Virgin Olive Oil

Chelsea Winter’s Belissimmo Baked Chicken

  • Medium

Ingredients

Directions

Share

Steps

1
Done

Preheat the oven to 180C fan-bake and set a rack below the centre of the oven.

2
Done

Add the tomatoes, garlic, oregano, tomato paste, balsamic and sugar to a medium sized casserole or roasting dish and stir to combine. Season with salt and pepper.

3
Done

Pat the chicken breasts dry with paper towels. Lay a breast on a board. Carefully slice through the middle of the breast lengthways, leaving a hinge on the thick side.

4
Done

Stuff the inside with a couple of leaves of basil, some cream cheese and a slice of mozzarella.

5
Done

Wind 2 rashers of streaky bacon around the chicken breast and secure the open side with rosemary stalks or toothpicks as best you can, to keep the cheese in. Repeat with the other chicken breasts

6
Done

Transfer the breasts to the roasting dish and nestle into the tomatoes.

7
Done

Add the breadcrumbs to a bowl with the olive oil, salt and pepper, and combine evenly. Carefully pile some crumb on each of the chicken breasts, pressing it down firmly so it stays on. It’s okay if a little bit falls into the tomato mixture while cooking.

8
Done

Bake in the oven for 30-35 minutes. Transfer the chicken breasts to a warmed plate and rest for 5-10 minutes before serving. Add any chicken resting juices back to the sauce.

9
Done

Remove the rosemary stalks or toothpicks from the chicken, then slice each breast diagonally in half. Nestle the chicken back in the sauce, scatter with extra basil if you like, and plonk the dish on the table so people can help themselves. This is great with a salad and potatoes – and some fresh bread or garlic pita to soak up the juices.

The Cafe

previous
Beef Enchiladas – Whoops No – Empanada
next
Caramelised Onion, Fennel And Mushroom Soup
previous
Beef Enchiladas – Whoops No – Empanada
next
Caramelised Onion, Fennel And Mushroom Soup