Country Chicken Breast with Pear-Rosemary Cheese Stuffing

For the Landhendlbrust with pear-rosemary-cheese filling, first halve and core the pear. Cut one pear half into small cubes, set the other aside. Finely chop the rosemary and the nibble mix.

Cut chicken breasts lengthwise deeply but not through, creating a nice cutlet. Season the chicken cutlet with salt and pepper and sprinkle with diced pears, nibble mix and cheese. Roll into roulades, wrap in baking paper and tie the ends tightly with kitchen string. Place on a baking tray and roast at 170 °C for 20 minutes.

In the meantime, prepare the cornmeal: Bring water with butter to a boil. Slowly add the cornmeal, stirring constantly, and simmer over low heat for about 15 minutes, stirring frequently. Before serving, season with curd cheese spread, salt, pepper and fresh herbs.

Spread the cornmeal on preheated plates. Unwrap the chicken roulades from the baking paper and cut into thick slices. Place the country chicken breast with pear-rosemary cheese filling on the semolina and garnish with freshly sliced pear.

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