Stuffed Chicken Breast Fillet with Peaches

Remove fat and tendons from the chicken breast fillet and cut something in the middle so that it can be unfolded. Season with salt and pepper on both sides. Press the garlic cloves and spread them on the inside. Then cover each fillet with 2 slices of salmon ham and fold again.

Heat the oil in a pan. Sear the chicken fillets on both sides first, then reduce the heat a little and sear on both sides for about 7 minutes. Finally add the butter and after it has melted pour the cognac over it.

Remove the fillets and keep warm. Briefly heat the drained peach halves in the frying fat and then place them on the fillets. Pour over the frying stock. White bread goes well with it as a side dish.