Chicken breast with quark vegetable topping

Ingredients for 4 servings:

• 4 chicken breast fillets
• 500 g low-fat curd cheese
• 4 carrots
• 1 stalk(s) leek
• 4 tbsp leaf spinach, frozen
• Msp. Nutmeg
• salt and pepper
• olive oil
• butter
• 200 g cooked ham
• 4 cups of cream
• 100 ml white wine
• 1 bag of cheese (Emmental), grated
• n. B. Sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

with white wine cream sauce

Grease a baking dish with olive oil, score the chicken breast fillets, pull them apart slightly, and place them in the dish like open pockets. Peel and finely dice the carrots. Cut the leek into strips and chop them finely. Blanch both for about 5 minutes and let cool. Mix the thawed spinach, vegetables, quark, and nutmeg in a bowl, season with salt and pepper to taste. Now fill the chicken breast fillets with this; it can be left to stand as a topping. Preheat the oven to 200°C, add the baking dish, and bake for about half an hour. When the topping starts to brown, sprinkle with grated Emmental cheese and bake for another 15 minutes at 180°C (top heat). For the sauce: Cut the ham into small cubes and fry in butter in a pan, deglaze with white wine, add the cream, and let it reduce. If the sauce is too runny, thicken it slightly with a sauce thickener. Season with salt and pepper. Serve with rice or tagliatelle.