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4 chicken fillets (about 125g each)
Salt and black pepper
4 tablespoons (80g) bacon, chopped
3 tablespoons (39g) plum, chopped

Crumbled mix:
16 units Magic Toast
2 teaspoons (1g) oregano, dried
2 tablespoons (20g) parsley, chopped
2 tablespoons (30ml) olive oil
1 (large) clove (4g) garlic, crushed
1 egg (35g)

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 30 minutes
Tip: It is important that the chicken is well closed so that the filling does not come out: do not place the filling until the edges and, after filling tighten them well to keep united.
Variation: Replace parsley by chopped fresh basil.




  • Open each chicken fillet in half (without coming to the end), forming a great steak. Season with salt and pepper. Set aside.
  • Fry the bacon over low heat in its own fat. Add the plum and mix.
  • Stuff the chicken fillet with the mixture of plum and bacon. Close the steak and set aside.
  • Repeat the same procedure with the other fillets.

Crumbled mix:

  • In a bowl, break the Magic Toast packages with your hands, so as to make small pieces. Add oregano, parsley, olive oil and garlic. Mix well.


  • Dip each piece of chicken in the egg white and then in the crumbs of Magic Toast.
  • Arrange the chicken pieces on a nonstick baking pan and bring to preheated moderate oven (180°C) for about 30 minutes or until the crust is golden brown and the chicken in cooked.
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