Cooking time: 15 min – Preparation time: 15 min – Serves: 6
Ingredients
6 chicken breast fillets
2 balls of mozzarella
12 large fresh basil leaves
2 tbsp black tapenade
12 sun-dried tomatoes in oil
Olive oil
Salt, pepper
Preparation:
1. Cut the chicken fillets in half. Cover each piece with cling film and flatten them with the flat side of a knife or the bottom of a saucepan.
2. Slice the mozzarella balls thinly. On each piece of chicken, spread a little tapenade. Add a slice of mozzarella, a sun-dried tomato, and a basil leaf.
3. Fold in half and secure with a toothpick. Drizzle each fillet with a little olive oil, season with salt and pepper.
4. Cook the meat on a hot Kokko for 15 minutes, turning occasionally.
Tip: Serve with a grilled vegetable salad.
