This is a very simple and inexpensive recipe which also takes place in the oven requiring a very short preparation time, ideal for the upcoming xmas season.
INGREDIENTS (4 people)
4 boneless breasts chicken
Parmesan or provolone for filling (about 1.76 oz / 50 grams per breast)
4 strips of bacon
2 large onions
A cup of red wine
A cup of water
Extra virgin olive oil (2 tablespoons)
Thread to tie roast
We open the chicken breasts in half and fill it with cheese. We close the two halves and wrap with bacon strips so that the chicken breast is completely enclosed. This technique is French and is used to prevent poultry from being too dry when it is baked.
Then it is convenient to tie the meat with the thread so that it retains the shape and the bacon is tight to the breast.
In an plate that can go to the oven we place the onions and carrots cut into strips, we add the olive oil, water and wine. Season with salt and pepper.
On the bed of vegetables we place the chicken breasts and introduce to the preheated oven at 170 degrees c / 338 F for about an hour (or until we perceive that are made). If we are to serve the bacon too - which is not always done - give about ten minutes of grill so it turns golden and crisp, turning the chicken breast so that it is done everywhere.
After the baking, we take the liquid and vegetables of the baking plate and pour into the crusher to make the sauce. We pour the sauce on a pan and we add a couple of tablespoons of flour, and heat stirring until thickened.
Cut the chicken breast with bacon and sprinkle with the sauce obtained.