Chicken fillet with herb and quark filling

Ingredients for 4 servings:

• 4 chicken breast fillets (approx. 150 g each)
• 1 handful of mixed herbs, chopped (e.g. parsley, chives, dill, basil, chervil)
• 150 g quark (low-fat quark)
• 2 slices toast bread, crust removed, diced
• 2 eggs, including the yolk
• 4 slice(s) ham, cooked (small slices)
• Salt and pepper, sugar
• 1 can of chopped tomatoes (approx. 300 ml content)
• 1 onion(s), finely diced
• 1 clove(s) garlic, finely diced
• Oregano, chopped
• Oil, for frying

Instructions

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

Cut the washed and patted fillets lengthwise into a pocket, about halfway through, and flatten them slightly. For the filling, mix the quark, herbs, egg yolks, toast cubes, salt, and pepper well. Fill each fillet with a slice of ham and the quark mixture, and secure with skewers. Refrigerate. Meanwhile, for the sauce, fry the diced onion and garlic in 1 tablespoon of oil, add the tomatoes and oregano, and simmer for 10 minutes. Season with salt, pepper, and sugar to taste. While the sauce is simmering, preheat the oven to 175 degrees Celsius. Heat the oil in an ovenproof pan and sear the fillets on both sides. Cover the pan and place it in the oven for 15 minutes. Then let it rest for another 5 minutes with the oven door open. Serve the fillets on plates with the sauce. Serve with rice, tagliatelle, or mashed potatoes.