Chicken Breast with Filling and Zucchini

Ingredients

• 150 g mozzarella
• 2 parsley sprigs
• 2 tbsp chives
• 1 Garlic clove
• 250 g mascarpone
• Salt
• white pepper
• a splash of lemon juice
• 4 chicken breast fillets (about 180 g each)
• 50 ml dry white wine
• 250 ml poultry broth
• 1 Red Onion
• 2 Zucchini
• 200 g Cherry tomatoes
• 30 ml olive oil

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with both top and bottom heating.

2. 2.

   Finely chop the mozzarella.

3. 3.

   Remove the leaves from the parsley stems, wash the chives, dry them, and finely chop. Peel the garlic clove and press it through a press. Combine the herbs with the mozzarella, garlic, and mascarpone, seasoning with salt, pepper, and lemon juice.

4. 4.

   Wash the chicken breasts, pat them dry, and season with salt and pepper. Slice each breast horizontally without cutting all the way through, then open them like a book. Spread the filling on top, close them, and secure with toothpicks. Place in baking dishes, pour over the white wine and poultry broth, and bake for 30–40 minutes.

5. 5.

   Peel and finely chop the onion. Fifteen minutes before the end of cooking, add the onions to the breasts and finish cooking.

6. 6.

   Meanwhile, wash the zucchini and slice them into 0.5 cm thick rounds. Quarter the cherry tomatoes. Heat olive oil in a pan in portions and sauté the zucchini for 1–2 minutes on each side per portion. Remove and season with salt, pepper, and a touch of lemon juice; keep warm.

7. 7.

   Finally, add the cherry tomatoes to the pan and simmer until soft, about 2–3 minutes.

8. 8.

   After cooking, plate the chicken breasts with zucchini and tomatoes, drizzle with the remaining olive oil from the pan, and serve immediately.