Roasted chicken breast with tahini filling

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 2 tbsp tahini
• 2 tbsp parsley, chopped
• 2 clove(s) garlic, chopped
• 1 tsp lemon juice
• 1 pinch of cayenne pepper
• salt and pepper
• 2 tbsp yogurt
• 2 tbsp sesame seeds
• 45 g breadcrumbs
• 2 tbsp sunflower oil
• 1 shallot(s)
• 4 tbsp sherry
• ¼ ml chicken stock
• 1 tbsp cornstarch
• 1 tomato(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

light cuisine

For the filling, mix the tahini with parsley, garlic, lemon juice, and pepper. Cut a pocket lengthwise into each chicken breast and spread the tahini filling. Season with salt and pepper. For the breading, whisk the yogurt in a deep dish, then mix the sesame seeds and breadcrumbs in another. Coat the chicken breasts one at a time in the yogurt and then in the breading. Fry in hot oil on each side for three minutes until golden brown. Then cook in an oven preheated to 180°C for a quarter of an hour until cooked through. For the sauce, peel the tomatoes and dice or strip the flesh. Sauté the shallots in a little oil, deglaze with the sherry, and reduce it almost completely. Add the chicken stock and bring to a simmer. Thicken with starch dissolved in water until desired consistency. Season with salt and pepper and add the tomato pieces. Arrange the chicken breasts on a saucepan.