Stuffed chicken breast

Ingredients for 4 servings:

• 4 chicken breast fillets
• 2 tsp olive oil
• 1 tsp oregano, dried
• 100 g sheep’s cheese
• Pepper from the mill
• 1 lemon(s), zest
• 4 tomatoes, dried in oil
• 30 g butter
• 1 tsp honey
• 2 tbsp capers
• 2 cloves garlic
• 1 tbsp olive oil
• 1 tbsp parsley, chopped
• 250 ml white wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut a pocket into each chicken breast. Crumble the feta cheese into a bowl. Finely chop the sun-dried tomatoes and add them to the bowl along with the oregano, pepper, oil, and lemon zest. Mix everything together. Fill the chicken breast pockets with the mixture and then seal them. Heat the butter and olive oil in a pan and fry the chicken breast on each side for about 3 minutes until golden brown. Then place it in a greased baking dish and fry in an oven preheated to 180°C for about 15-20 minutes. Peel and crush the garlic, add it to the same pan with the capers, and fry. Add the honey and white wine and simmer over medium heat for about 10 minutes until the liquid has reduced by half. Then remove the pan from the heat and stir the chopped parsley into the sauce. Remove the chicken breast from the oven and cut into thick slices. Arrange on plates and drizzle with the sauce. Serve with salad and baguette.