Chicken breast with peaches

Type of second courses Ingredients

Chicken breast (fillet),

peach (or apricot) canned in wedges,

soft cheese

hard cheese,

sour cream,

garlic,

salt,

ground black pepper

Provencal herbs.

Cooking method

Grate chicken breast fillet with salt and pepper. Make an incision on the side of each fillet with a sharp knife so that you get a pocket, put 2-3 peach slices in it, put a little mixture of mashed soft cheese, sour cream, chopped garlic and salt on top of it. Use toothpicks to stab the incision.

Put the stuffed fillets in a greased dish with a cut up, sprinkle with grated cheese and a mixture of dry Provencal herbs on top.

Bake in an oven preheated to 180 degrees until tender.