Jun 29 2012
I bring to your attention a recipe for a very tasty and appetizing chicken stuffed with tomatoes in mushroom sauce, and most importantly, it is cooked in a double boiler, where all the beneficial properties are preserved. Mushroom sauce gives the chicken an exquisite taste and aroma. You and your husband will be full and satisfied.
The preparation of the dish will take only 20-25 minutes.
Cooking time for chicken stuffed with tomatoes in mushroom sauce: 15-20 minutes. Servings: 2 persons
1 serving of chicken stuffed with tomatoes in mushroom sauce contains: fats -14 grams, carbohydrates - 6 grams, energy value - 320 kcal
Ingredients: 2 small skinless chicken breasts, each weighing about 175 grams. 6 pink tomato halves 8 leaves of sage or basil. 4 Cuscaparma ham (or any other). 200 ml vegetable broth. 150 grams of fresh, preferably hard, forest mushrooms, dry and chop coarsely. 1 tablespoon prepared red pesto
Salt and freshly ground black pepper to taste.
The process of cooking chicken stuffed with tomatoes in mushroom sauce is as follows:
1. Wash two small chicken breasts and carefully remove the skin. Carefully make a pocket in each chicken breast. Cut three tomatoes in half. Place 3 tomato halves and a sage or basil leaf in your pocket. 2. Carefully wrap each breast in the middle with two pieces of Cuskaparma ham or any other ham (I, for example, prefer Cuscaparma), so that the edges of the ham cover each other and at the same time keep the breasts from falling apart. Add salt and pepper to taste. 3. Pour the vegetable broth into the water container of the steamer. Place the steamer dish in the microwave and place the chicken breasts on it. Fresh mushrooms, preferably hard, dry wild mushrooms and cut into large pieces. Set up the steam rack and place the mushrooms. Cover the steamer with a lid. 4. Turn on the "steamer" mode in the microwave oven and cook for 15-20 minutes. The chicken is ready when the juices that come out are clear. 5. Put the mushrooms in a bowl. Place the chicken breasts nicely on a platter. 6. Pour 3 tablespoons of broth from the steamer into the jug. Mix with prepared red pesto and prepared mushrooms. Add the rest of the sage or basil leaves to the sauce, tearing them into pieces with your hands. Serve with potatoes and green salad if desired. That's it, the dish is ready.
Bon appetit!
Author: Dzhigora Lyudmila
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