Chicken breast with arugula cream filling

Ingredients for 2 servings:

• 2 chicken breasts (approx. 200 – 250 g each)
• 6 handfuls of arugula
• 1 clove(s) garlic
• 1 point mozzarella
• 50 g Parmesan
• 2 tomatoes
• olive oil
• butter
• salt and pepper
• Gnocchi
• Balsamic vinegar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with fried gnocchi and steamed rocket

First, clean the meat of any fat, etc., and cut the largest possible pocket into each one. This is best done with a small, pointed, and sharp knife. For the filling, blend about 2-3 handfuls of arugula, the garlic clove, half the chopped Parmesan cheese, mozzarella, salt, and pepper with a hand blender until a paste is formed. Fill the chicken breast pockets with this filling and seal with toothpicks. Season the meat with salt and pepper and fry in a pan. Meanwhile, cook the gnocchi. Drain and fry in a separate pan in butter and/or olive oil until lightly browned. Remove the chicken breast from the pan and keep warm in the oven for a short time. Add the remaining arugula and the tomatoes (sliced ​​into eighths) to the pan, sauté briefly (about 0.5 minutes), and then deglaze with a little balsamic vinegar. Season the tomatoes with salt and pepper, if desired. Place the chicken breast on a plate, add the gnocchi, and arrange the tomatoes around the edges. Sprinkle the steamed arugula over the meat. Drizzle the balsamic vinegar from the pan over the meat.