Stuffed chicken breast in a blanket

Ingredients for 2 servings:

• 2 large chicken breasts
• 1 ball(s) of mozzarella, medium-sized
• 3 cherry tomatoes
• 1 bunch of spring onions
• 8 slices of Black Forest ham
• 1 package of puff pastry
• 1 egg(s)
• 300 ml chicken broth
• 1 cup crème fraîche
• Herbs, e.g. basil, mugwort, savory, marjoram, oregano
• 2 cups rice

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

with herb crème fraîche sauce with rice

For the filling, mash the mozzarella with a fork in a bowl. Finely chop a cherry tomato and 1 spring onion and add to the mixture. Mix well and season with pepper to taste. Do not add salt, as the mozzarella releases enough salt. Clean the chicken breast and cut a pocket into it, then spread the filling inside. Wrap it in the ham and sear briefly on all sides in a pan. Do not cook it through. Allow to cool, and in the meantime roll out the puff pastry. Roll the chicken breasts in the puff pastry and brush the edges with the beaten egg to seal them. Place the chicken breasts on a baking tray lined with baking paper and brush the top with the remaining egg to give it a nice color. Then finish cooking in a preheated oven at 170 degrees Celsius (350 degrees Fahrenheit) for about 40 minutes. For the sauce, heat the chicken broth, thicken with crème fraîceh, and then add the fresh herbs, 2 cherry tomatoes, and 2-3 finely chopped spring onions. Simmer for 5 minutes over low heat, stirring occasionally, and season with salt and pepper. Prepare the rice according to the instructions. 1,265 kcal per serving.