- 10 chicken fillets that are not very thin and of a good size
- A 300 g package of vegetable sautéed to your liking (a mix of frozen vegetables for sautéing)
- A couple of garlic cloves
- 200g smoked bacon sliced
- Salt and pepper
- Extra virgin olive oil
- Dry white wine
- Mama Mia Seasoning
- Salt and pepper Fumage
-
To start with the recipe, we first prepare the sautéed vegetables. It is better that the vegetables are not too thick; green beans, mushrooms, peppers ... You can also use fresh vegetables to your liking and pre-cook them.
-
The vegetables must be sautéed in oil with the minced garlic cloves. They are seasoned with salt and pepper. As soon as they are ready (it is better that they remain whole) we set them aside and reserve.
-
We put a portion of vegetables on each chicken fillet through the narrower central part and we roll the fillet over the filling.
-
Around the fillets we are putting a couple of rolled bacon slices and we seal everything with a toothpick. We are placing the fillets in a baking dish.
-
When all the stuffed fillets are ready we sprinkle with white wine and a thread of oil. It is not necessary to add more salt because the bacon already contributes enough.
-
We bake 20 minutes at 180ºC and at the end we increase the oven power to 200º and leave another 10 minutes for the bacon to brown.
-
We serve at the moment, freshly made, with a garnish of salad or French fries to your liking.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
