Cooking time: 15 min - Preparation time: 15 min - Serves 6
Ingredients
6 chicken cutlets
2 mozzarella balls
12 fresh basil leaves
2 tablespoons black tapenade
12 oil-preserved tomatoes
Olive oil
Salt, pepper
Preparation:
1. Cut the cutlets in half. Cover each piece with cling film and flatten with the flat of a knife or the bottom of a saucepan.
2. Cut the mozzarella balls into thin slices. Spread a little tapenade on each piece of chicken. Add a slice of mozarella, a tomato confit and a basil leaf.
3. Fold in half and secure with a toothpick. Drizzle each fillet with a little olive oil and season with salt and pepper.
4. Cook the meat on the hot Kokko for 15 minutes, turning occasionally.
Tip: Serve with a salad of grilled vegetables.
