Chicken Breast Fillet with Wild Garlic

Chicken breast fillets

• Wash the chicken breast fillets under cold water and pat dry well with kitchen paper. Cut each breast fillet with a knife to make a large chicken schnitzel. Season the meat well inside and out with salt and pepper. To blanch the wild garlic, soak it briefly in boiling water, immediately pour it into a sieve and rinse with cold water.

• Wash the parsley, then finely chop the parsley and wild garlic. Cover half of each sliced ​​chicken breast fillet with the herbs, pour a heaping tablespoon of grated Emmental cheese or other cheese over it, press down a little.

• Fold the chicken schnitzel and close the open area with wooden toothpicks. Grease an ovenproof baking dish with a little butter. Preheat the oven to 180 ° C while inserting the oven shelf in the middle of the oven.

• Heat 2 tablespoons of olive oil in a large pan, fry the filled chicken breast fillets briefly, about 30 seconds on each side, then place them side by side in the prepared casserole dish. Place a slice of tomato on each of the filled chicken breast fillets and then sprinkle with a little cheese.

• Deglaze the pan with a dash of water, possibly with a little white wine, and pour over the breast fillet. Put the chicken breast fillets in the preheated oven and finish cooking in about 20 minutes.

tomato sauce

• For the tomato sauce, scald the tomatoes with boiling water, rinse with cold water and peel them. Quarter the tomatoes, removing the stalks. Dice the tomato quarters. Peel and dice the onions and garlic and sauté in hot oil until translucent.

• Add the tomato cubes and cook without the lid for about 10 minutes until a creamy sauce is formed. Season the sauce with salt and pepper and possibly tomato paste, if the tomatoes only had a mild flavor.

• Serve the chicken breast fillets with the tomato sauce.