Mozzarella Chicken with Mediterranean Dumplings

The chicken

1. Wash the meat, pat dry and season with salt and pepper. Heat the oil in a pan and fry the fillets vigorously on all sides for approx. 5 minutes. Wash and halve the tomatoes and pluck, wash and finely chop the basil leaves.
2. Bring the cream to the boil in a saucepan, stir in the processed cheese and let it melt. Season with salt and pepper. Stir in 2/3 of the basil.
3. Put the meat and tomatoes in a greased baking dish and pour the sauce over it. Cut the mozzarella into small pieces and spread on the meat. If you like, you can also spread grated Parmesan and 1 tbsp herb butter in small flakes on top.
4. Bake in a preheated oven (200 degrees or 175 degrees with convection) for about 30 minutes.
5. Wash the potatoes and cook for about 30 minutes. Let cool a little and peel. Press it through the potato press while it is still hot or mash it thoroughly.
6. In a bowl, knead the mashed potatoes with butter, egg, egg yolk, semolina and flour. Season with salt and pepper and let steep for 10 minutes. In the meantime, pluck the leaves off the thyme branches.
7. Cut the sheep’s cheese into 1 cm cubes and mix with the thyme. Bring plenty of salted water to the boil in a saucepan.
8. Then shape the potato dough into a roll on a floured work surface and cut into 12 to 16 pieces. Press each piece flat and fill it with some sheep cheese. Close the dough over the cheese and carefully form a dumpling. Cover and let sit in the water over a mild heat for 15 minutes (do not boil). Until the dumplings come to the surface.