Crispy Stuffed Chicken with Ragu
8,3 / 10
ready in 1 hr 15 min.
- 3 red peppers (halved)
- 1 yellow pepper (halved)
- ½ cup Bacon (diced)
- 2 garlic (crushed)
- 4 cups fresh, young Spinach (8 leaves set aside)
- 4 Chicken breasts (skinned, ready to cool, 160 g each)
- 2 tablespoons olive oil
- 1 onion (chopped)
- 1 tablespoon tomato puree
- 1 tablespoon balsamic vinegar
- 2 cups vegetable stock
- 14 ounces Tagliatelle
- 2 sprigs cilantro (chopped)
Heat the oven to its hottest temperature and line a baking tray with grease proof paper.
Place the peppers skin-side up on the prepared baking tray and roast until the skin bubbles and turns dark.
Fry the bacon until crispy and add one garlic clove. Add the spinach, cover and leave to wilt for 2-4 min. Drain and leave to cool.
Cover the roasted peppers with a damp cloth, leave to cool and then remove the skin. Dice the peppers and turn the oven down to 200°C (180°C in a fan oven), 400°F gas 6.
Chop the spinach and mix with 3 tbsp diced peppers. Season with salt and ground black pepper.
Cut pockets in the long sides of the chicken breasts. Season with salt and ground black pepper and fill with the spinach mixture. Roll up the meat, tie with kitchen twine and fry in hot oil until golden brown. Then set aside.
Fry the onions in the same pan as the chicken and add the remaining garlic. Add the tomato puree and fry for a few minutes. Add the diced peppers, vinegar and the stock. Bring to the boil, add the chicken roulade and simmer on a medium heat for 15-20 min.
Cook the tagliatelle in boiling salt water until al dente.
Chop the set-aside spinach and add the coriander. Season the sauce with salt and ground black pepper. Drain the pasta, then return to the pot and add the spinach and coriander. Arrange the pasta, chicken and the sauce on plate and serve immediately.