Preparation:
Chicken
- Blend pitted olives, capers, anchovies, garlic, olive oil and pepper until smooth.
- Score the chicken breasts to make pockets. Sprinkle the pockets with a little pepper and cover the inside with tapenade. Place about 4-5 slices of bacon on a board, overlapping them, and wrap them around the chicken breast. Repeat the same step with each pocket.
- Pour olive oil into a low ovenproof dish and sprinkle the bottom with some fresh rosemary leaves. Then arrange the chicken pockets, sprinkle with rosemary and slices of chopped garlic on top.
- Place on a flat baking tray in the oven and bake according to the instructions shown on the display.
Tortilla de patatas with chorizo and cheese
- Cut the cooked potatoes and chorizo into slices.
- Crack the eggs into a bowl, add salt and pepper and mix thoroughly. Then add olives, sheep's cheese and parsley to the eggs.
- Grease the baking dish with butter. Place alternating potato and chorizo slices on it. Pour the egg mixture over them.
- Place in a deep baking tray in the oven and bake according to the instructions shown on the display.
Baked tomatoes
- Drizzle a little olive oil over the baking dish and place the vine tomatoes inside. Drizzle more olive oil on top and season with salt and pepper.
- Place in the oven and bake according to the instructions on the display.
Chef's suggestion:
Due to the short time between each step, prepare all steps before you start baking.
Baked chicken breasts
