Stuffed Corn Chicken Breast

Ingredients

• 50 g spinach
• 0.5 bunch Basil
• 30 g sun-dried tomatoes
• 1 Garlic clove
• 1 untreated lemon
• 50 g sheep cheese (9% fat)
• 1 tsp salt
• 1 tsp pepper
• 4 chicken breast fillets (corn chicken breast; approx. 200 g each)
• 2 tbsp olive oil
• 100 ml Vegetable broth
• 2 tbsp butter

Instructions

1. 1.

   Wash and trim spinach and basil, then blanch together in a pot of boiling salted water for a short time. Cool, drain, finely chop. Wash and dice tomatoes. Peel garlic and finely chop. Rinse lemon hot, dry, grate zest and squeeze juice. Crumble sheep cheese and mix with all ingredients. Season with salt and pepper.

2. 2.

   Prune the chicken breasts, pat dry, and cut a pocket on each side. Fill with basil mixture and secure with toothpicks. Season with salt and pepper, then sear in a hot pan with oil, turning occasionally for 3-4 minutes until golden brown.

3. 3.

   Deglaze with lemon juice and broth, cover and cook for about 10 minutes over medium heat until done. Remove chicken to rest briefly. Stir butter into sauce, season with salt and pepper.

4. 4.

   Remove toothpicks and slice chicken. Arrange on plates, drizzle sauce over the slices, and serve.