Wash the chicken breasts, pat dry and cut a pocket lengthways.

Now fill with the obazda, secure with wooden sticks and season with salt and pepper.

Heat some fat in a pan and fry the breast fillet until golden on all sides - remove and keep warm.

Peel the onion, cut in half into thin slices and roast in the meat stock with the tomato paste.

Now deglaze with the poultry stock, reduce a little, add the chicken breast again and let it get hot, season a little if necessary

Remove the wooden sticks, cut the chicken breast diagonally in the middle and serve with potatoes or whatever you like.

We also ate some broccoli - bon appetit; :-)