Stuffed Chicken Breast

For the stuffed chicken breast, first wash the chicken breast fillets briefly with cold water and pat dry. Cut the fillets lengthwise until over the middle (butterfly cut). Then unfold and season the inside with a little salt.

Drain the green pepper, chop finely and spread on the inside of the chicken.

Now wash the arugula leaves and cut them twice. Peel the red onion and cut it into rings, pluck the rosemary and chop it coarsely. Mix all the ingredients together in a bowl and crumble the Greek feta cheese on top.

Then fill the chicken breast pockets with the mixture, fold and wrap each with 2 slices of ham. Steam in steamer for about 15-20 minutes. Clean and wash the herb salad. Pluck into small pieces and place in a large bowl. Remove herbs from stems, chop chives and sprinkle over lettuce. Squeeze the lemon. Prepare a marinade from olive oil, balsamic vinegar and lemon juice, season with salt and pepper and mix with the lettuce.

Serve the stuffed chicken breast with the herb salad.

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