- Chicken Breast - 4
- Edam Cheese - 15 ounces
- Salt -
- Pepper -
- Savory -
- Red Onion - 1/2 pcs
- Potatoes - 35 ounces, 3 or 4 medium
- Oil -
Peel the potatoes and dice. Cook in salted water for around ten minutes. Remove from water and set aside to cool.
Wash the chicken breast and then slice open but do not cut completely through. You want to leave a pocket in the breasts. Season both sides of the chicken with salt and pepper to taste.
Grate the cheese in a bowl and set aside. Chop the onions and then sprinkle with fresh savory that has been rinsed with branches removed and cut into small pieces. Mix the cheese, onions and savory together and then fill the chicken breasts. Close the breasts and wrap in aluminum foil. Let marinate in the refrigerator for 30 minutes.
After marinating, place the breasts in a frying pan after heating the oil. Fry both sides just until browned. Place in a baking dish and bake until done.
While the chicken breasts are baking, fry the potatoes in the oil left over from the chicken breasts.
Serve with apples on the side and bring your appetite.