Basic recipe for stuffed chicken breasts
5 slices of crispy bacon (125g)
3 cloves of garlic, minced
1 kg of boneless and skinless chicken breast pieces
Salt and black pepper to taste
1/2 cup of water
1 tablespoon of mustard
2 tablespoons of wheat flour
10 ripe black olives, pitted
Basic recipe for stuffed chicken breasts
5 slices of crispy bacon (125g)
3 cloves of garlic, minced
1 kg of boneless and skinless chicken breast pieces
Salt and black pepper to taste
1/2 cup of water
1 tablespoon of mustard
2 tablespoons of wheat flour
10 ripe black olives, pitted
Fry the bacon with garlic for a few minutes and add the cleaned and boneless chicken breast pieces
Season with salt and black pepper to taste
Let it simmer well and add water
Cover the pan and cook over low heat
When the chicken is cooked, turn off the heat
Remove the chicken breast pieces from the pan
In the pan, add mustard and wheat flour dissolved in a little water
Turn on the heat and stir constantly until thickened
Debone the chicken and chop it into small pieces
Add the chopped chicken to the pan's creamy mixture, mix well, fill the chicken breasts, and top with olives
Cover with pastry cut into strips, pressing lightly to form a lattice pattern
Bake in a preheated oven (220°C) for 1 hour
Serve warm.
