Stuffed chicken breast with tagliatelle

Ingredients for 2 servings:

• 200 g flour
• ¼ tsp salt
• 2 eggs
• ½ tbsp olive oil
• some water, maybe
• 2 chicken breasts
• 1 small zucchini
• 1 red bell pepper(s)
• 100 g sheep’s cheese
• 2 slices of cooked ham
• 100 g cheese (Gouda or Emmental), grated
• 375 ml vegetable broth
• 500 g tomatoes, pureed
• salt and pepper
• Paprika powder
• possibly herbs of Provence
• Flour for the work surface
• salt water

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

in delicious tomato sauce

For the tagliatelle, mix the flour with 1/4 teaspoon of salt. Make a wide well in the center of the flour. Crack the two eggs and add them to the well. Add 1/2 tablespoon of olive oil. Whisk the eggs with a fork, mixing in a little of the flour from the edges. Add a little water if necessary. Knead vigorously with the heel of your hand from the outside in until you have a smooth, pliable dough. The dough is perfect when it easily lifts away from the work surface and the surface has a delicate shine. Shape the dough into a ball, cover with a cloth, and let it rest at room temperature for about 30 minutes. Cut the chicken breast in half lengthwise and unfold it. Season the meat lightly with salt. Place a slice of cooked ham on top of the unfolded chicken. Add some feta cheese to one side and fold it shut. Hold the opening together with small wooden skewers or something similar. For the sauce, bring 375 ml of vegetable stock to a boil. Add the passata and season with salt, pepper, paprika, and, if desired, herbs de Provence. Dice the zucchini and peppers. Place the chicken breast pieces in a small baking dish and arrange the vegetables around them. Finely chop some feta cheese and spread it on top. Spread the sauce over the top and sprinkle with cheese. Place the baking dish in the preheated oven and bake at 180°C (fan oven) for approx. 35-40 minutes. On a floured surface, roll out the ball of dough thinly, starting in the center, using a rolling pin. Cut the thinly rolled out dough into strips. Cook the pasta in salted water for approx. 10-15 minutes and serve with the chicken breast and vegetables. Serve with a mixed salad.