Chicken cordon bleu

Ingredients for 2 servings:

• 2 chicken breast fillets
• 30 g Cheddar, grated
• 2 slices of Parma ham
• 3 tbsp rapeseed oil
• salt and pepper
• 50 g dried tomatoes
• ½ baguette(s)
• 60 g olives
• 1 tbsp, heaped vinegar
• 1 tsp mixed herbs, frozen

Instructions

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

With Parma ham

1. Cut a pocket horizontally into the chicken breast fillets. Spread grated cheddar cheese on both slices of Parma ham and roll up. Place a ham roll into each chicken pocket and secure with two toothpicks. 2. Heat 1 tablespoon of rapeseed oil in a pan. Season the chicken with salt and pepper and fry over medium heat for 7-8 minutes on each side. 3. Meanwhile, drain the sun-dried tomatoes and cut into strips. Dice the baguette into 1 cm cubes. Drain the olives. Mix everything in a bowl with 2 tablespoons of rapeseed oil, vinegar, salt, pepper, and frozen herbs. Serve with cordon bleu. Per serving: 57 g protein, 34 g fat, 40 g carbohydrates = 721 kcal (3016 kJ)