Main Ingredients (serves 4 people):

• 400gr chicken breast fillet
• 100gr bread crumbs
• 100gr flour
• 2 eggs
• 100gr goat cheese
• 50gr black olives
• 20gr toasted almonds
• 50gr dehydrated blueberries
• 1tbsp mustard
• 5 drops of tabasco
• Salt and pepper to taste

 Side dish:

• 1 tbsp chopped fresh thyme
• 25 cherry tomatoes
• 2 medium potatoes
• 5 mushrooms
• 10 fresh beans

 Red pepper and orange sauce:

• 100gr piquillo peppers
• 50cc orange juice
• 2tbsp orange zest
• 100cc of broth
• 50cc red wine
• 30gr butter
• 2tbsp sugar

Preparation:

On a board with film paper and with a roller or a hammer, flatten all the chicken breasts. Season and set aside. Grate the goat cheese and set aside. In a mortar, add the olives, blueberries and toasted almonds, season well and add tabasco and olive oil and set aside. Fill the chicken breasts with the cheese and the mortar mixture and wrap with foil wrapping well so that the filling does not escape. Chill ½ hour in refrigerator. After ½ hour, dredge first with flour, egg and then bread crumbs. Fry in olive oil, until crisp and set aside.

For the side dish:

Cut the cherry tomatoes into halves, season and sprinkle with thyme, arrange on a baking sheet lined with baking paper. Cut the mushrooms and potatoes into small cubes and arrange on the baking sheet where the tomatoes are. Bake in preheated oven at 170º C for 20 minutes and reserve.

For the Red pepper and orange sauce:

In a pot with a spoonful of oil, sauté the chopped onion, add the red wine, orange juice, orange zest and broth, seasoning and bring to the boil for 10 minutes. Add the piquillo peppers and boil for 5 more minutes. Blend with a hand blender and once smooth bring back to boil in the same pot to which we will add the sugar and butter to give shine and cut the acidity.