Kitchen Stories: Stuffed Chicken Breast

It is healthy, lightweight, tender, palatable and of course is a dish …Low Carb.
Favorite Mediterranean flavors with feta cheese, olive oil, tomatoes, pepper and oregano. If you like light flavors, summer flavors this proposal contains them.
Accompanied by a subtle, fruity and refreshing Sauvignon Blanc … a green salad with a few leaves of French lettuce, arugula, colorful tomatoes, black, red, yellow and all bathed in a delicate vinaigrette sauce.
Yours!

work: 45′

time: 1h:30′

medium:

Ingredients (2 servings) 2 pieces chicken breast 50 gr (1.8 oz) olive oil 100 gr (3.5 oz) dry white wine 200 gr (7.1 oz) homemade chicken broth salt & freshly ground pepper 1 tsp ginger & 1 tsp oregano kitchen twine	Stuffing 70 gr (2.5 oz) feta cheese 70 gr (2.5 oz) ricotta cheese 2 small ripe tomatoes 2 tbsp olive oil oregano 2 red peppers pickled	With a sharp knife cut the fillets horizontally to make 4 thinner fillets. Put them in greaseproof paper and beat with a rolling pin to thin and flatten.
Salt and pepper, and sprinkle with ginger and oregano from all sides.	In a bowl crush with a fork the feta and ricotta. Cut the tomatoes in dice size and add the cheese with 2 tablespoons of olive oil and oregano. Drain the peppers and open in two. Pat dry with paper towels.	On the flattened chicken fillets spread a tablespoon of cheese mixture and on top place thin strips of pepper.
Wrap each roll firmly but gently, so as to close the stuffing inside.	Tie the rolls tightly with kitchen twine, at two or three points.	In heavy and broad pot pour the oil, let it burn and sauté the rolls well through out all sides.
To get pink color and bolster their juices.	Add the wine and let 5' to evaporate the alcohol.	Add the homemade chicken broth, cover the pot with a lid. Simmer for 40'-45'. From time to time watch the food.