Filled chicken pockets

Ingredients for 4 servings:

• 4 chicken breast fillets
• 4 tbsp cream cheese spread
• 2 slices of cooked ham
• 1 onion(s), red
• 2 tomatoes
• 8 basil leaves
• 6 sprigs of fresh thyme
• e.g. salt and pepper
• 1 tsp, sautéed vegetable stock, spicy
• 2 tbsp rapeseed oil
• 1 shot of white wine, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

a light summer dish

Wash the chicken breasts, pat dry, and cut a pocket into each piece with a sharp knife. Thinly slice the tomatoes and peeled onion. Halve the ham slices. Lightly pepper the inside of the meat, then spread with the cream cheese. Add half a slice of ham, 1 slice of onion, 1-2 slices of tomato, and 2 basil leaves to each piece, and secure with toothpicks. Season the outside of the meat all over. Heat the oil in a pan, add the thyme sprigs, and place the chicken breasts on top. Reduce the heat slightly and fry the chicken breast fillets for about 8 minutes on each side, depending on their thickness. Season with pepper and Vegeta after frying. For a light sauce, deglaze the pan juices with a little white wine. Serve with either a simple baguette or Mediterranean vegetables.