Chicken breasts stuffed with cheese scrambled eggs

1. 

chicken breasts 1.1 lb (500 g) • salt

Pound the chicken breasts and season them with salt.

2. 

unsalted butter 1.5 oz (40 g) • Emmental cheese 4.25 oz (120 g)

Melt butter in the pan, add coarsely chopped emmentaler cheese. Heat everything together and stir.

3. 

chicken egg 3 pcs

Add beaten eggs and make scrambled eggs on medium heat.

4. 

parsley leaves 1 tbsp • parmesan 1 tbsp

Sprinkle scrambled eggs with parsley leaves and grated parmesan.

5. 

basil 2 tsp • oregano 1 tsp

Stuff pound chicken breasts with scrambled eggs. Fold them and use toothpick to seal them. Sprinkle the surface with oregano and basil.

6. 

olive oil 2 tbsp

Quickly cook prepared bags in a little oil in the grill pan from both sides and let the meat pull.

7. 

Remove bags from the pan, place them on the baking tin, pour in gravy from the pan and bake in the oven covered at 390°F (200°C) C for about 15 minutes.