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🥗 Stuffed Chicken Breast with Fresh Salad

750 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (skinless)
• 250 g mozzarella
• 2 tbsp chopped basil
• 2 tbsp chopped thyme
• 6 tomatoes
• 3 tbsp flour
• 6 tbsp vegetable oil
• 200 g sour cream
• 1 tbsp lemon
• juice of one lemon
• 1 head lettuce
• 1 can artichoke hearts
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the meat and pat it dry with a kitchen towel.
2. 2. Cut a pocket into the chicken breast without cutting all the way through.
3. 3. Season the inside and outside of the pocket with lemon juice and salt.
4. 4. Drain the mozzarella and cut it into small cubes.
5. 5. Wash four tomatoes and pour boiling water over them briefly to loosen the skin.
6. 6. Peel the skin off the tomatoes.
7. 7. Halve the tomatoes, remove the core, and dice the flesh into small cubes.
8. 8. Mix the tomato cubes, chopped herbs, and mozzarella in a bowl.
9. 9. Season the filling with salt and pepper.
10. 10. Fill the pocket of the chicken breast with the mixture and press the opening shut firmly.
11. 11. Dredge the stuffed breast in flour so it is lightly coated.
12. 12. Fry the breast in hot oil for five minutes on both sides until seared.
13. 13. Reduce the heat, cover the pan, and let the meat cook for another five minutes.
14. 14. Clean the salad, wash it, and let it drain well.
15. 15. Wash the remaining tomatoes and cut them into quarters.
16. 16. Drain the artichoke hearts and cut them into eighths.
17. 17. Mix vinegar, olive oil, salt, and pepper to make a vinaigrette (a sauce made of oil and acid).
18. 18. Pour the vinaigrette over the salad and vegetable pieces.
19. 19. Serve the hot stuffed chicken breast with the salad as a side dish.

Nutrition per serving

• kcal: 750
• Protein: 64 g · Fett/Fat: 47 g · Carbs: 17 g