Chicken breast stuffed with mozzarella

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 125g mozzarella
• 60 g bacon, cut into cubes
• 1 medium-sized onion(s), diced
• 1 can/n tomatoes, peeled or
• 4 tomatoes, fresh, medium-sized, peeled
• 1 tsp paprika powder
• 2 tbsp tomato paste
• 3 garlic cloves, finely chopped
• 1 tsp capers
• 2 anchovy fillets
• 1 chili pepper(s)
• ½ cup sour cream
• some rosemary and thyme, preferably fresh
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 lemon(s), juice
• Sea salt
• Pepper from the mill

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

light, Mediterranean-inspired dish

Trim the chicken breast, cut a pocket into the fillets, and place a 1 cm slice of mozzarella into each pocket. Season the outside with salt, pepper, a little rosemary, and thyme, and sear on both sides in hot olive oil. Remove the fillets, wrap in aluminum foil, and continue cooking gently in the oven at around 160 degrees. In the pan juices, fry the diced onion, bacon, garlic, and deseeded, finely chopped chili until translucent. Then finely chop the capers and anchovies and add them to the pan. Briefly toss, season with spices, and deglaze with a dash of balsamic vinegar. Immediately add the tomatoes and their juices. Crush the tomatoes as finely as possible. Add the tomato paste, paprika, and lemon juice, and bring to a boil, stirring constantly. Strain the sauce into another pot and mix with the smooth sour cream. Season again if necessary. Remove the fillets from the oven, cut them diagonally in half, and serve them on a bed of sauce. Serve with spaetzle, tagliatelle, or gnocchi.