1 Mozzarella cheese
0.5 teaspoon sunflower oil
1 teaspoon poultry seasoning
1 red bell pepper
2 chicken fillet
4 fresh basil
Clean, wash and dry the peppers, then cut them into 8 pieces. Fry the
pepper pieces in a small amount of oil or bake them in an oven at 200°C until done.
Cut the chicken breast so that the cut is in the shape of a pocket.
Brush the pockets from within with a seasoning for chicken.
Cut the mozzarella into 0.5 cm thick pieces. Wash and dry the basil and
then tear off the top. Remove the skin from the warm pieces of pepper.
Stuff the breast with basil leaves, mozzarella and pepper. Place into a preheated oven at 180°C and bake for half an hour.