Stuffed Chicken Breast

For the stuffed chicken breast, cut the chicken fillet in butterfly cut. This means that the chicken breasts are cut lengthwise down the middle so that you can fold them apart in the middle to create the shape of a butterfly.

Preheat the oven to 180°C.

For the filling, wash the arugula and cut off the long ends. Salt the inside of the chicken fillet and line it with the arugula. Place a strip of feta cheese about 1-2 cm thick in the middle and season the whole thing with some dried basil. Now roll up the chicken breast and wrap it with 2 slices of prosciutto, so that the stuffed chicken breast holds together well and does not rise.

Put the chicken breast in the oven for about 15-20 minutes.

In the meantime, prepare the Vogerlsalat with pomegranate seeds. To do this, wash the lettuce and remove the pomegranate seeds from the pomegranate. Marinate the Vogerlsalat with olive oil and balsamic vinegar, as well as salt and pepper. Arrange on the plates and sprinkle the pomegranate seeds on top.

Place the stuffed chicken breast on top of the salad and serve immediately.

Click here for our step by step instructions

Related Recipes:

Wrapped Chicken Breast From the SteamerFor the Steamed Wrapped Chicken Breast, wash the chicken breast, pat dry, remove any tendons and cut a... Stuffed Chicken Breast in Prosciutto Coat with Fried Potatoes and EggplantsFor the stuffed chicken breast in prosciutto coating, cut the chicken breast into a cutlet. Season with salt... Quails with Carrots on Spice Couscous1. place a bay spice between each quail leg and the breast, tie the quails with spagat like chickens. Brush... Stuffed Fried Chicken with Video TutorialFor the stuffed roast chicken, first wash the chicken and pat dry. Melt the butter in a pan and fry the... Stuffed Chicken Breast in Puff PastryFor the stuffed chicken breast in puff pastry, cut a pocket as large as possible in the thickest side of each... Honey Duck Breast with Curry RiceFor the honey duck breast with curry rice, first prepare the curry rice. Peel the onion, cut into small... Broiler Breast Stuffed with BasilCool the chicken breasts, dry them and cut a deep pocket in each breast with a sharp kitchen knife. Toast the... Stuffed Sulmtal Chicken with Honey CrustStir milk and cream with salt, the 2 eggs, egg yolks well, pour over the breadcrumbs. Heat clarified butter... Vogerlsalad with Rocket DressingFor the Vogerlsalat with Rucola dressing wash the Vogerlsalat and the Rucola. Finely chop the arugula. Cut the... Chicory Salad with Pomegranate Vinaigrette and Roasted Pheasant BreastFor those who love strawberries: Cut the pomegranate in half. Scrape out the seeds with a spoon (get a few...