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

Step 1 of 10:

 

Wash the tomatoes, remove the stems, and dice them. Clean the spring onions and cut them into diagonal rings. Also clean the raspberries. Quarter the olives.

Step 2 of 10:

 

Wash the lemon thoroughly, zest it, and squeeze 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 pieces, and pluck the thyme from the stems. Clean and dice the bell pepper. Finely grate the Appenzeller cheese.

Step 5 of 10:

 

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

Step 6 of 10:

 

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

Step 7 of 10:

 

Rinse the chicken breasts, pat them dry, and make an incision with a sharp knife so they are still connected on one side. Then open the fillets and pound them flat.

Step 8 of 10:

 

Spread each piece of meat, prepared as described, with one quarter of the filling, leaving a wide border. Then fold in the long edges 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 lightly.

Step 10 of 10:

 

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

To serve, arrange the roulades on plates. Serve the tomatoes, olives, and raspberries as a salad alongside and drizzle with the dressing.