Stuffed chicken breast

Ingredients:

• 4 chicken breasts
• 2 hard-boiled eggs
• 100 g roquefort cheese
• 50 g black olives
• 200 g white wine
• 200 g chicken broth
• 20 g butter
• 2 tablespoons oil
• Thyme
• Chopped parsley
• Pepper
• Salt

Preparation:

1. First we clean the chicken breasts well, removing the fat. With a sharp knife we ​​cut them in half lengthwise, without reaching the other end and reserve.

2. Next, we prepare the filling. Place the grated hard-boiled eggs, the Roquefort cheese, the sliced ​​black olives in a container and season with salt and pepper.

3. We mix well until we form a more or less compact mass and we fill the breasts.

4. Then, in a frying pan, melt the butter in oil and brown the breasts on both sides over high heat.

5. Then we pour over the white wine and let it evaporate. Then add the broth, along with two tablespoons of thyme and parsley.

6. Cook over medium heat until the sauce is reduced and the breasts are ready.