Chicken breast with feta and tomato filling

Ingredients for 4 servings:

• 4 chicken breast fillets
• some lemon zest, grated
• 300 g feta cheese
• 15 tomatoes, dried
• basil
• oregano
• rosemary
• Salt
• black pepper
• Paprika powder
• ¼ liter white wine
• 100 ml cream
• 1 clove(s) garlic
• some flour

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Blend the garlic, feta, sun-dried tomatoes, a generous pinch each of oregano, rosemary, paprika, pepper, and salt with a clove of garlic and a pinch of salt in a blender or with an immersion blender until smooth. Wash the chicken breast fillets in cold water and pat dry. They can usually be folded open slightly on one side, where you can cut a pocket with a small, preferably sharp knife. Add the stuffing. Then tie the fillet with string to keep the stuffing inside. Dust the fillets with flour on all sides and sear briefly in olive oil. Then cook in an oven preheated to 200°C (top and bottom heat) for approximately 20-35 minutes, depending on the thickness. During cooking, drizzle a little white wine over the meat periodically to keep it moist and crispy on the outside. After cooking, remove the pan from the oven and let the meat rest on a preheated plate. Reduce the pan juices to a sauce with the remaining white wine, a little pepper, and the cream. Serve with a few basil leaves and rice.