Stuffed chicken with pastrama

Cut into small cubes and sauté for 3-4 minutes until it becomes translucent and releases its aroma. The aroma of garlic and onion intertwine, creating a delicious base for our dish. After the onion is sautéed, add the diced bell pepper, which will add a note of sweetness and vibrant color to the dish. Mix well and let it sauté for another 5 minutes until the pepper becomes soft, soaking up the flavors that linger in the pan.

Next, add the diced tomatoes, whether fresh or canned, and mix carefully. It’s time to add your favorite spices: salt, pepper, and a teaspoon of sweet or hot paprika, depending on personal preferences. Let it simmer on low heat for about 10-15 minutes, stirring occasionally, until the tomatoes turn into a thick and flavorful sauce. This will become the perfect base for the additional ingredients we will add.

Once the sauce is ready, you can add your favorite vegetables: zucchini, eggplant, or even mushrooms, cut into small cubes. They will soak in the flavorful sauce, bringing a varied texture and an explosion of taste. Let everything simmer on low heat, covered, for about 10 minutes so the flavors can blend perfectly.

Finally, you can add a green vegetable, such as spinach or fresh dill, which will add a note of freshness and vibrant color. Mix everything well, allowing the vegetables to soften a little in the warm sauce. The dish can be served simply, alongside rice or pasta, or it can be used as a filling for pies or tortillas. This recipe brings not only a delicious taste but also a palette of colors that will delight the eyes and bring a smile to anyone who enjoys it. Enjoy your meal!

 Ingredients: 4 chicken breasts of 175 g each, boned and skinless, 4 slices of pastrama (beef or pork), or slices of ham, sprigs of thyme for garnish; Filling: 2 tablespoons of oil, 2 crushed garlic cloves, one small red onion, 3 tomatoes, 25g breadcrumbs, 50g crumbled telemea or grated cheese;