Stuffed chicken breast Cypriot style

Ingredients for 4 servings:

• 4 chicken breast fillets
• 4 tomatoes, dried, preserved in oil
• 1 handful of basil
• 1 handful of flat-leaf parsley
• 200 g feta cheese
• some lemon peel
• Sea salt
• Pepper, from the mill
• 2 garlic cloves
• 2 tbsp olive oil
• lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Filling: Season the sun-dried tomatoes (4-6, depending on your taste) with sea salt and fresh pepper, finely chop a handful of basil and flat-leaf parsley. Grate some lemon zest over the tomatoes. Crumble the feta cheese over the tomatoes and add 2 cloves of garlic. Mix everything well. Cut a pocket into each of 4 chicken breasts and fill each pocket with the filling. Tie the chicken breasts together with kitchen string or toothpicks. Fry the chicken breasts in olive oil. Wet a piece of baking paper, crumple it up, and place it over the chicken breasts. This will keep the meat nice and moist. When the chicken is cooked, cut it into thin slices and arrange them nicely. Dilute the pan juices with a little lemon juice and drizzle over the chicken.