NEAPOLITAN CHICKEN BREASTS

mariselapolanco (39)in #spanish • 8 years ago

4 Whole chicken breasts with skin.
300g mozzarella cheese.
1 tablespoon of mustard.
? tablespoon fresh oregano.
2 tablespoons fresh basil.
100g smoked bacon.
2 round onions (cut into cubes).
2 cloves of garlic.
1 cup red wine.
1 branch of fresh thyme.
2 tablespoons stuffed olives.
? tablespoon of brown sugar.
1 cup tomato puree.
Olive oil (quantity required).
Salt and pepper to taste.
Aluminium foil.

Preparation:
1- In a frying pan, place the chicken breasts with the skin facing downwards in just a little oil so that the skin itself is golden brown and loosens its fat.

2- Once browned remove them from the frying pan, and in the same oil brown an onion cut into cubes with the garlic.

3- Then sauté the bacon until it begins to roast. Place the bacon, onion and golden garlic together with the cup of tomato puree in a blender and process.

4- Remove the skin from the chicken breasts, season them with salt and pepper and marinate in the wine mixed with sugar, oregano and mustard for 30 minutes.

5- After that time drain well and brown on both sides in a cauldron with the other onion, remove from the heat and set aside.

6- Mix the wine marinade with the mixture of tomato puree, garlic, onion and bacon. Preheat oven to 180°c (350°F).

7- Add the olives and thyme, bathe the chicken breasts and cook for 10 minutes over medium heat. After that time, place them on a baking tray and sprinkle with the sauce that we had already reserved and proceed to place the mozzarella cheese and chopped basil, cover the tray with aluminum foil and bake for 30 minutes and ready....

You know what...?

The basil is a medicinal and aromatic plant has antispasmodic, antibacterial, anti-inflammatory, stimulant, sedative, galactogenic and béquica properties. It has essential oils (such as estragole or eugeol), tannins, flavonoids and antioxidants.

Recipe of my authorship ...
Chef Marisela Polanco