Ingredients
– 4 chicken breast fillets
– 100 ml cooking cream
– 1 leek, chopped
– 2 large tomatoes, diced
– 150 g cheese, shredded
– 1 tablespoon olive oil
– Salt, to taste
– Pepper, to taste
– ½ cup breadcrumbs
– Fresh herbs, for garnish
Method
1. Preheat the oven to 180°C (356°F).
2. Heat olive oil in a pan over medium heat. Add chopped leek and cook until soft. Stir in diced tomatoes and cook for another 3 minutes.
3. Take chicken breast fillets and carefully cut each one to create a pocket for stuffing.
4. Fill each pocket with the leek and tomato mixture. Add shredded cheese, then season with salt and pepper.
5. Place stuffed chicken in a baking dish. Sprinkle breadcrumbs on top and pour cooking cream over them. Bake for 30-35 minutes until chicken is cooked through.
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