STUFFED CHICKEN WITH MANOURI & RED PEPPERS
from chef Alexandros Kossivakis
The talented chef Alexandros Kossivakis belongs to the new generation of top Greek chefs and is cooking for Chefi Restaurant located in Halandri area: www.chefi.gr/
INGREDIENTS (Serves 4 people):
4 pieces of chicken fillet
100gr manouri cheese
100gr red peppers
Salt
Pepper
8 leaves of fresh basil
For the tomato-basil sauce:
250gr canned tomatoes
½ clove of garlic - chopped
½ onion - chopped
50ml olive oil
1 table spoon of sugar
6 leaves of fresh basil
1 red pepper
DIRECTIONS:
Flatten the chicken fillet and beat it slightly with a meat mallet. Sprinkle salt and pepper and Sauté the fillets on all sides.
Stuff the fillets with the manouri cheese and the red peppers, roll them up and wrap each one in aluminum foil. Bake them in a preheated oven at 180 degrees for 20 minutes.
For the sauce: Sauté the garlic and the onion with the olive oil, add the chopped red peppers, tomato, salt, pepper and sugar and let it boil for 10 minutes. When the sauce is ready add the fresh basil and pour it on top of the chicken fillets.
WINE SUGGESTION:
Made in heaven pairing for a Greek rose or a light structured red wine, with crisp acidity. Enjoy a glass of rose or red Agiorgitiko and Xinomavro wine, or be more adventurous tasting the dish next to a lesser known Greek varietal such as Avgoustiatis or Mavrodaphne from Peloponnese and Ionian islands.
INGREDIENTS (Serves 4 people):
4 pieces of chicken fillet
100gr manouri cheese
100gr red peppers
Salt
Pepper
8 leaves of fresh basil
For the tomato-basil sauce:
250gr canned tomatoes
½ clove of garlic - chopped
½ onion - chopped
50ml olive oil
1 table spoon of sugar
6 leaves of fresh basil
1 red pepper
DIRECTIONS:
Flatten the chicken fillet and beat it slightly with a meat mallet. Sprinkle salt and pepper and Sauté the fillets on all sides.
Stuff the fillets with the manouri cheese and the red peppers, roll them up and wrap each one in aluminum foil. Bake them in a preheated oven at 180 degrees for 20 minutes.
For the sauce: Sauté the garlic and the onion with the olive oil, add the chopped red peppers, tomato, salt, pepper and sugar and let it boil for 10 minutes. When the sauce is ready add the fresh basil and pour it on top of the chicken fillets.
WINE SUGGESTION:
Made in heaven pairing for a Greek rose or a light structured red wine, with crisp acidity. Enjoy a glass of rose or red Agiorgitiko and Xinomavro wine, or be more adventurous tasting the dish next to a lesser known Greek varietal such as Avgoustiatis or Mavrodaphne from Peloponnese and Ionian islands.
