Ingredients: 4 (about 170 g) Chicken breasts without skin and bones1/2 (340 g) bottles of garlic sauce with herbs16 fresh leaves of basil1 Large tomato, thinly chopped 4 slices of wire12 slices of bacon1/4 glasses of grated cheese Parmezan
Preparation:
Place chicken breasts on a cutting board. With a sharp knife, make an incision on chicken breast horizontally, without cutting them completely. Open chicken breasts as a book. Put chicken and marinade in a large closing plastic bag. Place in the refrigerator for 30 minutes.
Heat the oven to 260 degrees from.
Place open chicken breasts in a brazier. Place 4 sheets of basil in the lower half of each chicken breast. Put on each 2 or 3 tomatoes and 1 slice of cheese, and cover the upper half of the chicken to put the filling, if necessary, fix it with toothpicks. Wrap 3 slices of bacon around each chicken breast.
Cook in a preheated oven for 15 minutes. Turn the chicken and cook for another 15 minutes. Remove from the oven and sprinkle the chicken with grated parmesan. Return to the stove and fry until the cheese melts, about 2 – 3 minutes.
