Stuffed chicken breast

Ingredients for 2 servings:

• 1 onion(s)
• 1 clove(s) garlic
• 1 onion(s), red
• 3 tsp olive oil
• 150 g leaf spinach (frozen)
• 2 thin chicken breast fillets
• 2 tsp mustard, medium hot
• pepper
• Salt
• Nutmeg, grated
• 1 pinch(s) of sugar
• 50g mozzarella
• 250 ml vegetable stock
• 1 tbsp chopped parsley, 1 pack cream cheese
• 400 g tomatoes
• basil
• ½ orange(s), the juice
• 2 tbsp tomato juice
• 2 tbsp balsamic vinegar
• 2 slices of ciabatta

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

with fine cream cheese sauce

Finely chop the garlic and onion and sauté in 1 teaspoon of olive oil. Add the spinach and season generously with salt, pepper, and nutmeg. Cut the chicken breast fillets open, pound them flat, season with salt, pepper, and spread with 1 teaspoon of mustard. Dice the mozzarella and spread it on the meat with the spinach. Roll it up and secure it with wooden skewers. Brown the stuffed chicken breast on roasting foil on all sides, leaving no fat on it, and finish cooking in a preheated oven on the middle rack at 180°C (gas mark 2) on baking foil for about 10 minutes. For the sauce, finely chop the onion and sauté half of it in 1 teaspoon of olive oil. Pour in the stock and bring to a boil. Stir in the cheese and parsley and season with salt, pepper, sugar, and nutmeg. For the salad, slice the tomatoes and mix with the remaining diced onion and basil leaves. Combine the remaining olive oil with the orange juice, tomato juice, balsamic vinegar, and remaining mustard. Season with salt and pepper and drizzle over the salad. Serve the stuffed chicken breast with the sauce and salad. Serve with ciabatta bread.