Chicken Breast Fillet Stuffed with Herb Butter, Cheese and Ham

Ingredients

• 1 kg small tomatoes
• 4 chicken breast fillets (about 180 g each)
• 30 g pine nuts
• 1 bunch Basil
• 2 cloves garlic
• Salt
• 1 tbsp grated Parmesan
• 40 g soft herb butter (ready-made)
• black pepper (ground)
• 4 slices Parma ham
• 2 tbsp butter
• 2 tbsp olive oil
• 2 onions
• basil for garnish

Instructions

1. 1.

   Score the tomatoes crosswise, blanch them hot and peel the skins off.

2. 2.

   Rinse the chicken breast fillets under cold water, pat dry and use a sharp knife to cut a deep pocket into each fillet. Toast the pine nuts in a pan without fat and let cool. Rinse the basil, pat dry, pluck the leaves and roughly chop. Peel the garlic and finely chop one clove. Process the basil with the pine nuts, chopped garlic and a pinch of salt in an electric food processor into a smooth paste. Then fold in the Parmesan and herb butter and season with pepper.

3. 3.

   Evenly fill the prepared chicken breast fillets with the herb paste, wrap each fillet with a slice of Parma ham and secure with wooden skewers. Season all around with pepper.

4. 4.

   In a grill pan brown the meat in butter on each side over medium heat for 6-8 minutes. Meanwhile peel the onions and slice them with the remaining garlic. Heat olive oil in a pan and sauté the onions and garlic until translucent. Add the tomatoes and cook for 3-5 minutes. Season everything with salt and pepper.

5. 5.

   Plate the chicken fillets with tomato vegetables and serve garnished with basil.