Chicken Breast Fillets with Cheese Filling

Ingredients

• 125 g spinach
• Salt
• 1 tsp rosemary needles
• 150 g sheep cheese (feta)
• 50 g ricotta
• 2 tbsp breadcrumbs
• 1 egg yolk
• pepper (ground)
• 4 chicken breast fillets
• 1 Tbsp parsley
• 2 Bell peppers
• 1 bunch spring onions
• 2 Garlic cloves
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• aluminum foil
• oil for brushing

Instructions

1. 1.

   Wash, trim, and dry spinach. If needed, remove large stems. In a large pot bring lightly salted water to boil and collapse the spinach. Drain well, squeeze out excess moisture, and finely chop. Crumble sheep cheese. Mix both with spinach, ricotta, breadcrumbs, and egg yolk. Season with salt and pepper.

2. 2.

   Pat chicken breast fillets flat. Season with salt and pepper. Grease four large pieces of aluminum foil with a little olive oil and place the fillets skin-side down on them. Spoon the spinach-cheese mixture into the center of each fillet and fold the meat over from both sides toward the middle. Roll up and twist the ends tightly.

3. 3.

   Place the rolled fillets in a baking dish and bake in a preheated oven at 180°C for about 30 minutes.

4. 4.

   Meanwhile, wash, trim, halve, seed, and finely dice bell peppers. Wash spring onions, trim, and finely chop white and light green parts. Mix peppers with spring onions, peel garlic and squeeze into the mixture. Stir in vinegar and oil, season with salt and pepper, and serve alongside the chicken fillets.