Stuffed Chicken Breasts with Tomato Sauce
Ingredients
- For the chicken
- 4 Chicken breasts
- salt
- freshly ground peppers
- 4 slices Prosciutto
- 2 Tbsps vegetable oil
- For the sauce
- 500 grams ripe tomatoes
- 3 red chili peppers
- 1 onion
- 2 Tbsps olive oil
- 2 garlic cloves
- 2 Tbsps Tomato paste
- 1 Tbsp Vinegar
- 30 grams sugar
- salt
- freshly ground peppers
- 2 Tbsps finely chopped Basil
Preparation steps
For the sauce: Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter, core and cut into cubes.
Rinse the chilies, slit lengthwise, remove the seeds and white ribs and chop finely.
Peel and chop the onion. Heat the oil in a skillet and sauté the onion and chilies until the onion is translucent. Peel the garlic and squeeze through a garlic press into the pan and saute briefly. Add the tomato pulp and simmer for a few minutes. Stir in the sugar, vinegar and 1 cup of water, season with salt, cover and simmer, stirring occasionally for about 15 minutes, adding more water if necessary. Add the basil, and press everything through a food mill, season with salt and pepper.
For the chicken: Make a horizontal cut into each chicken breast cutting almost, but not quite through to the other side. Place between 2 sheets of waxed paper, open like a book and with the flat side of a meat mallet or the bottom of a pan, pound to flatten slightly.
Season with salt and pepper, and top with the prosciutto. Fold closed and secure with wooden skewers.
Heat the oil in a skillet and sauté the chicken breasts until browned on both sides. Pour in the tomato sauce. Cover and simmer over medium-low heat until cooked through, about 8 minutes.
