Chicken breast stuffed with cream cheese

Ingredients for 4 servings:

• 2 chicken breast fillets, approx. 350 g each
• Salt
• Black pepper, freshly ground
• 200 g cream cheese
• 1 tbsp peppercorns, pink
• 1 tbsp lemon juice
• 150 ml whipped cream
• 2 boxes of cress
• 2 tbsp oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with pink peppercorns and cress

Lay the chicken breasts flat. (Skim if necessary, or use the appropriate number of fillets). Season the meat with salt and pepper. Mix the cream cheese with lemon juice, a tablespoon of cream, and half the cress. Place two tablespoons of filling on each piece of meat. Fold the meat over and secure with skewers. Fry in hot oil for about six minutes on each side. Remove from the pan and keep warm. Add the remaining filling and cream to the pan with the pink berries and bring to a boil. Let the meat simmer in the sauce for a few minutes with the lid closed. Add the remaining cress before serving. Serve with green tagliatelle or rice. The dish also tastes good without the pink peppercorns, but if desired, season the sauce with a little more salt and pepper.