Stuffed chicken breast in a herb and sesame coating with tomato and raspberry salad

Step 1 of 10:

 

Wash the tomatoes, remove the stem bases, and dice them. Trim the spring onions and cut them into diagonal rings. Trim the raspberries as well. Quarter the olives.

Step 2 of 10:

 

Wash the lemon in hot water, grate the zest, and squeeze out the juice. Mix both with 4 tbsp. olive oil, then season with salt and pepper.

Step 3 of 10:

 

Preheat the oven to 140 °C.

Step 4 of 10:

 

Wash the herbs and spin them dry. Chop the parsley, cut the chives into small rolls, and pluck the thyme leaves from the stems. Trim the bell pepper and dice it finely. Finely grate the Appenzeller.

Step 5 of 10:

 

For the filling, mix the parsley, bell pepper, Appenzeller, and crème fraîche, then season with salt and pepper.

Step 6 of 10:

 

For the coating, mix the chives, thyme, panko, and sesame seeds in a bowl. Season the egg with salt and pepper and whisk well.

Step 7 of 10:

 

Rinse the chicken breasts, pat them dry, and cut into them with a sharp knife so that they are still attached on one side. Then open up the fillets and pound them flat.

Step 8 of 10:

 

Spread each prepared piece of meat with a quarter of the filling, leaving a wide border around the edge. Then fold in the long sides and roll up the roulade tightly.

Step 9 of 10:

 

Dust the roulades with flour, dip them in the seasoned egg, and then coat them in the panko mixture. Finally, press the coating down lightly.

Step 10 of 10:

 

Heat the remaining olive oil in a Frying Pan and sear the roulades on all sides. Finish cooking in the hot oven for about 10 minutes.

To Serve, divide the roulades between plates. Arrange the tomatoes, olives, and raspberries alongside as a salad and drizzle with the dressing.