Chicken Breast with Herb Stuffing

Finely chop the shallots, lightly fry in butter and mix all the other ingredients together. Wash chicken breasts, dab dry, cut into cutlets, coat with the herb stuffing, roll up and season with the above marinade. Then roll in cling film. Place in a perforated container and cook at 100 °C for 20 minutes. Slice the cooked chicken breasts and serve hot (possibly on steamed cabbage).

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