Stuffed chicken fillet with rudder salad

Name: stuffed chicken fillet with rudder salad
Total time: 40 min
Yield: 4
Ingredients: 4 chicken breast; 2 tablespoon mustard; 4 slice mature cheese; 4 slice cooked ham; 1 tablespoon olive oil; 2 meat tomato for the salad; 4 tablespoon tomato ketchup for the salad; 1 onion for the salad; 1 avocado for the salad; 400 gram Red beans for the salad; 0.5 crop iceberg lettuce for the salad

Ingredients

Directions

Preheat the oven to 200 ° C. Cut the chicken fillets lengthwise and brush the cut side with mustard.
Place 4 slices of cheese and 1 slice of ham on 4 halved chicken breasts. Place the other chicken halves on them and stick with pricks. Season with salt and pepper.
Place the chicken fillets side by side in a baking dish or on a grid with a roasting tray underneath. Brush them with olive oil and cook for 20-25 minutes until tender and golden brown in the middle of the oven.
In the meantime, prepare the bean salad. Cut the tomatoes crosswise, put them in boiling water for a few seconds, peel them and cut into cubes.
Spoon the tomato cubes with the ketchup, onion and avocado through the beans. Season with salt and pepper. Divide the bean salad over the iceberg lettuce.