4 Boneless chicken breast
-fillets
2 ts Vegetable oil
2 Onions; sliced
2 Cloves garlic; crushed
440 g Canned tomatoes; undrained &
-mashed
1 Green capsicum; chopped
1 c Dry white wine
RICOTTA FILLING:
125 g Ricotta cheese; drained
2 tb Chopped fresh basil
Freshly ground black pepper
Make a deep slit in the side of each chicken fillet to form a
pocket.
To make filling, combine ricotta, basil and black pepper to taste.
Fill pocket in fillets with filling. Secure with toothpicks.
Heat oil in a large frying pan. Add onions and garlic and cook,
stirring, for 3 minutes or until onions are soft. Add tomatoes,
capsicum and wine to pan. Cook, stirring, for 2 minutes.
Add chicken to pan. Cover and simmer, turning chicken
occasionally, for 30 minutes or until chicken is tender.
