Filled Chicken Breast with Sheep’s Cheese on Courgette Salad and Potato Casserole with Mushrooms

First of all ....... prepare the sheep's cheese in a parchment packet with zucchini salad Soak the sun-dried tomatoes in a little water and then cut into strips. Peel 4 cloves of garlic and fry lightly. Clean the chilli and cut the rolls. Pluck off some lemon thyminan. Rub the zucchini with kitchen paper, chop roughly and place in a bowl. Mix cold-pressed olive oil with lemon juice, onion cubes, chopped mint and stripped thyme well and season with salt and pepper. Pour over the zucchini and mix well. Drain the sheep's cheese well, flour and fry in hot olive oil until golden yellow on both sides. Arrange zucchini salad on parchment as a bed and put sheep's cheese on it. Spread the tomatoes, garlic, chilli and thyme on top and drizzle with honey. Shape the paper into a bag and close with a wooden clothespin. Put in an ovenproof dish and bake in a preheated oven at 160 degrees for about 18 to 20 minutes. To serve, place on flat plates, open the sachet, pile with freshly ground pepper and Ayvar next to it.

2nd step ....... the potato casserole with mushrooms Grease a flat dish with butter. Cook the potatoes for about 10 minutes, drain them to cool and cut them with 5mm thick potato slices and use them to cover the bottom of the pan. Pour a third of the mushrooms over it and sprinkle with rosemary, chives and garlic. Arrange in the same order and finish with a layer of potatoes. Extend the double cream with the whipped cream and season with salt and pepper. Bake in a preheated oven at 190 degrees for 45 minutes until golden brown. Serve with fresh chives.

3rd step ..... stuffed chicken breast with mozzarella and olives Wash the chicken breast and pat dry. Cut a pocket for the filling into the side with a long sharp knife. Cut the olives into fine rings. Blanch the fresh tomatoes and rinse with cold water. Remove the skin and seeds and cut into fine cubes. Mix the thyme leaves with the tomatoes and olives in a bowl with salt and pepper. Cut the mozzarella into thin slices. Put a quarter of the filling and a slice of mozzarella in the pocket. Seal the pocket with the toothpicks. Sear the chicken pouches on both sides in a pan. Then cook completely over medium heat. Now place everything together decoratively on large plates and serve. Bon Appetit