Stuffed chicken breast fillet

Ingredients for 2 servings:

• 1 large chicken breast fillet(s), approx. 500 g
• 1 shepherd’s cheese, matured in brine
• 1 bunch arugula
• salt and pepper
• onion powder
• 4 tomatoes
• Salad herbs to taste, finely chopped
• Oil for frying and salad

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Very easy, fast, cheap

Wash the arugula and tomatoes and drain. Dice the tomatoes, not too small. Cut a pocket into the chicken breast fillet. Open the meat and season the inside with salt, pepper, and onion powder. Place some arugula in the pocket. Cut the cheese into thin slices and place some on top of the arugula (the remaining cheese goes in the salad). Close and secure with toothpicks. Add a little oil to a pan and fry the meat slowly, turning occasionally, until cooked through. Meanwhile, prepare the salad. Add the salt, pepper, onion powder, and salad herbs to a bowl and mix with the oil. Fold in the arugula, tomatoes, and the remaining feta cheese. Season to taste and serve with the chicken breast.