Summary

Ingredients

• 2 chicken breasts (approx. 00 - 50 g each)
• 6 handfuls rocket
• 1 clove garlic
• 1 point mozzarella
• 50 g parmesan cheese
• 2 tomato (s)
• olive oil
• butter
• salt and pepper
• gnocchi
• Balsamic vinegar

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Instructions

1. First, clean the meat from fat etc. and cut into the largest possible pocket. This is best done with a small, pointed and sharp knife.
2. For the filling, mix approx. 2-3 handfuls of rocket, the clove of garlic, half of the parmesan cheese, chopped up, mozzarella, salt and pepper with the hand blender to a paste until everything is fine. Pour this filling into the pockets of the chicken breast and seal with toothpicks. Now season the meat with salt and pepper and fry in a pan.
3. Meanwhile cook the gnocchi. Then drain and fry in butter and / or olive oil in an extra pan until they take on a light color.
4. Now take the chicken breast out of the pan and briefly put it in the oven. Put the remaining rocket and tomatoes (eighths) in the pan, sauté briefly (approx. 0.5 minute) and then deglaze with a little balsamic vinegar. Season the tomatoes a little with salt and pepper.
5. Put the chicken breast on a plate, add the gnocchi. Tomatoes on the edge and the steamed rocket over the meat. Put the balsamic vinegar from the pan over the meat.