Salad with stuffed chicken breast

STEP BY STEP

Let's make something delicious.

1. 01

   Wash the chicken breast under cold running water and pat dry. Using a sharp knife, carefully cut into one long side to create a pocket.

2. 02

   For the filling, stir the cream cheese and herbs together in a bowl until smooth, then season with salt and pepper. Use a teaspoon to spoon the cream cheese mixture into the chicken breast pocket and spread it evenly. Press the breast firmly closed and season with salt and pepper. Lay the ham slices slightly overlapping on the work surface, place the filled breast on top and wrap it tightly in the ham.

3. 03

   Heat the oil in a non-stick frying pan and sear the chicken breast on all sides. Roast in an oven preheated to 180°C conventional (160°C fan) for about 15 minutes. Remove, wrap in aluminium foil and leave to cool until lukewarm.

4. 04

   For the vinaigrette, toast the pine nuts until golden brown. Mix the vinegar with the seasonings until the salt has dissolved. Stir in the oil, then mix in the toasted pine nuts.

5. 05

   Trim and wash the salad leaves, spin dry and tear into bite-sized pieces. Peel the onion and cut into thin rings.

6. 06

   Slice the chicken breast and arrange with the salad leaves on four plates. Scatter the onion rings over the salad, drizzle with the vinaigrette and serve.