Chicken Breast with Pumpkin, Vulcano and Stuffed Tomatoes

From the chicken breasts briefly lift off the skin, salt and pepper the meat and put an oblong slice of pumpkin and a sprig of thyme on each.Cover with the skin again and wrap with a slice of ham. Tie with kitchen twine if necessary. Now slowly brown the chicken breasts in olive oil with a crushed garlic clove all around and cook in the oven at 140 – 150 °C. Remove from the pan and keep warm. Remove from the pan and keep warm. Deglaze the pan with port wine and pour in some soup, reduce, strain and assemble with a little butter. In the meantime, hollow out 4 nice tomatoes. Remove the skin from the remaining tomatoes, remove the seeds and cut into small cubes. Blanch spinach, rinse with cold water, squeeze well and chop coarsely. Chop onion and garlic, sauté in olive oil, add olives and spinach and remove from heat. Now dice mozzarella and tomatoes, mix in and season with salt and pepper and fill the mixture into the tomatoes. Sprinkle with white bread crumbs and chopped parsley, drizzle with a little olive oil and bake in a preheated oven at 180 °C for about 12 minutes. Cut the chicken breasts, place the tomato on top and crown with the sauce.

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