Mediterranean stuffed chicken

Ingredients for 4 servings:

• 4 chicken breast fillets, approx. 150 g each
• 100g bacon
• 2 sprigs rosemary
• Pepper, mixed, freshly ground
• 70 g dried tomatoes, cut into fine strips
• 10 g basil, cut into fine strips
• 3 sprigs of oregano, chopped
• 2 sprigs lemon thyme, whole leaves
• 1 garlic clove(s), finely chopped
• 2 tbsp olive oil
• Clarified butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

nice light summer dish

Cut a deep pocket into the fillets, but only wide enough so that they still hang together. Pepper all over. Salt is not necessary, the flavor comes from the bacon and the stuffing. Mix the filling ingredients in a small bowl and spread it over the unfolded fillets, fold them together again and wrap each one with 3-4 slices of bacon. Heat a little oil in a pan and sear the fillets all over for about 8-10 minutes over a low heat. In the meantime, preheat the oven to about 150°C (fan). Grease a baking dish with a little clarified butter, place the fillets in it and arrange the rosemary sprigs on top. Cook in the hot oven for about 25 minutes until done. Remove from the oven, slice and serve. This goes well with a light pasta salad, for example.