Chicken Cordon Bleu with Salad

Ingredients

• 4 skinless chicken breast fillets
• 250 g mozzarella
• 2 tbsp chopped basil
• 2 tbsp chopped thyme
• 6 tomatoes
• 3 tbsp Flour
• 6 tbsp vegetable oil
• 200 g Sour Cream
• 1 tbsp lemon zest
• juice of one lemon
• 1 head lettuce
• 1 can artichoke hearts
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt
• black pepper (ground)

Instructions

1. 1.

   Wash and dry the chicken. Cut a pocket in each breast, season inside and outside with lemon juice and salt. Drain mozzarella and cut into small cubes. Wash tomatoes, blanch, peel, halve, remove cores, and dice. Mix tomatoes, herbs, and mozzarella; season with salt and pepper. Fill the chicken pockets with the mixture and press tightly. Coat the filled breasts in flour and fry in hot oil for 5 minutes on each side. Then cover and cook over low heat for another 5 minutes until done. Remove the chicken and keep warm. Whisk sour cream with a little water, use it to deglaze the pan, simmer briefly, add capers and lemon zest, then let gently simmer for 5 more minutes; season with salt and pepper.

2. 2.

   Wash, rinse, and dry the lettuce. Quarter remaining tomatoes. Drain artichoke hearts and cut into eighths. Make a vinaigrette from vinegar, olive oil, salt, and pepper and pour over the salad.

3. 3.

   Serve the stuffed chicken breast with the hot sauce and garnish with the salad.