Stuffed chicken breast with tomato cream sauce

Ingredients for 6 servings:

• 6 chicken breast fillets
• 6 slice(s) ham, cooked
• 6 slice(s) cheese, e.g. E.g. Gouda
• e.g. mushrooms, sliced
• 500 ml cream
• 300 ml milk
• Tomato paste
• oregano
• basil
• broth, instant
• 1 cup cream cheese with herbs
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

First, season the chicken breast on all sides with salt and pepper. Then, cut it open in the middle so that only the back is still joined, allowing you to open the chicken breast. Spread a little herbed cream cheese on the chicken breast. Then arrange a slice of cooked ham, a slice of cheese, and some mushrooms on top, and then fold the chicken breast back on. Secure with toothpicks if necessary. Fry the chicken breasts on both sides in a pan heated with oil until cooked through. Add the milk and cream. When it’s hot, add the tomato paste, stock, oregano, and basil, and simmer. Season to taste. I recommend gnocchi as a side dish.