Chicken fillets with pesto and sundried tomatoes

Preheat the oven to 200 ° C. Put the chicken breasts one by one between two sheets of cling film and beat them with the bottom of a saucepan until they are twice as large. Remove the foil.

Put the cream cheese in a bowl and stir in the drained and chopped sundried tomatoes and the pesto.

Place the chicken fillets with the side where the skin has been sitting down on the work surface, sprinkle with salt and pepper and brush them with the cream cheese mixture. Roll them up and pack each fillet in a slice of ham.

Place the wrapped chicken breast rolls side by side in an oven dish. Pour a little water into the dish and put the chicken breasts covered in the preheated oven for 20 minutes.

Scoop 2 tablespoons of the oil from the tomatoes into the frying pan and fry the onion until it is translucent. Let the garlic, the sun-dried tomatoes, the thyme and the tomato puree briefly fry. Add the cream and season with the lemon juice or vinegar, the sugar and some salt and pepper.

Let them rest for 10 minutes in the switched off oven. Take the chicken fillets out of the oven and stir the liquid from the oven dish through the sauce.

Serve the sliced ​​chicken fillets with the sauce. Give it rice or bread.