Stuffed chicken fillet with cheese and herb crust

Ingredients for 2 servings:

• 2 chicken breast fillets, washed and patted dry (approx. 400 g)
• 100 g mozzarella, sliced ​​or grated
• 1 tomato(s), washed and cut into wafer-thin slices
• 3 tbsp spelt crumbs
• 150 g cream cheese
• 2 handfuls of herbs, finely chopped (oregano, thyme, tarragon, hyssop, burnet, dill, chervil)
• 15 g mountain cheese
• e.g. salt and pepper
• 2 sprigs of oregano
• n. B. Oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

a great taste experience

Mix the cream cheese, herbs, spelt crumbs, and mountain cheese together to form a compact mixture (add more crumbs if necessary). Refrigerate. Cut a pocket into each fillet, fill it with tomato slices and mozzarella, and add a sprig of oregano. Seal the pockets tightly with toothpicks. Season both sides with salt and pepper. Sear in a grill pan on both sides until crispy. Remove the toothpicks, place in a baking dish, and cover with the cheese and herb mixture, pressing firmly. Bake at 220°C for 15 to 20 minutes. Serve with briefly roasted asparagus and baked potatoes.