Bacon-Wrapped Chicken Stuffed with Mozzarella and Cherry Tomatoes

Ingredients

• 4 chicken breast fillets (prepped, skinless, about 160-180 g each)
• 1 ball mozzarella (about 125 g)
• Cayenne pepper
• 1 tbsp lemon zest
• 8 slices of breakfast bacon
• 2 tbsp olive oil
• 400 g cherry tomatoes
• 150 ml dry white wine
• sage leaf (for garnish)

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with upper and lower heat. Wash the chicken breasts, pat them dry, and cut a pocket along their length. Drain the mozzarella, slice it, and stuff the pockets of chicken with the slices.

2. 2.

   Season the outside with cayenne pepper and lemon zest, then wrap each breast with bacon slices. In a hot pan with oil, brown all sides until golden brown. Wash the tomatoes, add them to the pan, and deglaze with white wine. Transfer to the preheated oven and braise for about 25 minutes.

3. 3.

   Serve topped with fresh sage leaves.