Bosch HSLP751UC Instruction Manual

Poultry Dishes

72

4 chicken breast fillets, approx. 1½ lb.
8 sun-dried tomatoes, packed in oil & 
drained
1 garlic clove
½ bunch of basil
Salt and black pepper
1 tbsp. olive oil
3 tbsp. dry white wine or vermouth
3 tbsp. chicken stock or vegetable 
broth

 
Basil Sauce
½ bunch of basil
3 oz. mascarpone
3 oz. gorgonzola
1 pinch cayenne pepper
Salt
A little lemon juice

   

2

2

Rinse the fillets under cold water and pat dry. Make an incision along the side of each 
to make a pouch. Finely chop the sun-dried tomatoes, garlic and basil in the blender, 
season with salt and pepper. Fill the chicken pouches with the tomato mixture. 
Season the outside of the fillets with salt and pepper.

Grease the baking pan with olive oil. Place the fillets in the baking pan and drizzle 
with white wine and chicken stock. Cook as indicated.

To make the sauce, pour the cooking juices into a small pot and reduce to about 3 oz. 
Finely chop the basil. Add the mascarpone and gorgonzola to the cooking juices and 
allow to melt. Stir in the basil and season the sauce with cayenne pepper, salt and 
lemon juice.

Cut the chicken fillets diagonally into slices. Arrange on warmed plates and pour the 
sauce over the top.

Serves 4
Per serving approx. 312 kcal, 15 g fat, 2 g carbohydrates, 41 g protein