Herb Cordon Bleu with Tomatoes

Ingredients for 2 servings:

• ½ bunch parsley
• 1 slice(s) ham
• 1 slice(s) cheese (sliced ​​cheese)
• 2 chicken fillets (150 g each)
• 200 g cherry tomatoes
• 1 small onion(s)
• ½ clove(s) garlic
• 2 tbsp oil
• salt and pepper

Instructions

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

Wash the parsley, pat it dry, and finely chop half of it. Halve the ham and the cheese slice. Wash the tomatoes, and halve them if necessary, depending on their size. Peel and dice or finely chop the onion and garlic. Wash the meat and pat it dry. Cut a pocket lengthwise into the fillet and sprinkle with salt and pepper. Fill the pockets with the chopped parsley and cover with the ham and cheese. Secure with toothpicks or similar. Heat a little oil in a pan, add the meat, and fry for about 10 minutes on each side, turning occasionally, until golden brown. Then keep warm. Heat the remaining oil and briefly fry the parsley stalks, then drain on kitchen paper. Briefly sauté the onion and garlic in the hot oil, add the tomatoes, and toss for about 2 minutes. Season with salt and pepper. Serve the meat with the tomatoes and garnish with the fried parsley florets. As a side dish, I recommend mashed potatoes with chives.