Stuffed chicken breast fillet
4 chicken fillets
freshly ground black pepper, some salt
olive oil for frying
Stuffing
80 g gorgonzola cheese
40 g Parmesan cheese as strips
1 shallot onions, chopped and baked
50 g mushrooms of your choice, chopped and fried
chopped sage leaves
Sauce
1 dl red wine
1 tablespoons of Bong chicken broth concentrate
soy sauce
1 dl water
½ dl balsamic vinegar
Serve pasta or vegetables as a side dish.
Brown the chicken fillets, season with pepper and salt and allow to cool.
Mix the stuffing ingredients. Cut a deep pocket into the chicken breast fillet and fill it with the mixture. Wrap each fillet in a piece of aluminium foil and secure it properly. Bake at 200o C in a pre-heated oven for approximately 30 minutes.
Prepare the sauce as the fillets are baking. Pour some water into the pan after browning and add red wine. Boils for a couple of minutes, add the soy sauce and, finally, balsamic vinegar. Whisk in butter (at room temperature).
If desired, add some thickening agent to the sauce to make it thicker.