For the chicken breasts, heat 1 tablespoon of oil in a saucepan. Saute the onion with the garlic, ham and peppers in it over medium heat for 5 minutes until translucent.
Remove, place in an ovenproof dish and add the Parmesan. Cut a deep pocket in the side of each fillet and fill with the ham mixture. Close with toothpicks.
Dust with flour, coat in egg and then in the bread crumbs. Fry in a pan with oil for about 15-20 minutes, turning halfway through. They should be golden brown.
Remove the toothpicks before serving and slice thinly.
For the risotto, heat the olive oil in a saucepan and sauté the diced onion until translucent. Add the rice and sauté for 2 – 3 minutes. Deglaze with about 250 ml of vegetable soup and let it simmer while stirring until the soup has almost evaporated.
Then add again about 250 ml of soup and get the process again until almost all has evaporated. Now add the vegetables and again pour 250 ml and continue stirring.
Once the broth has almost evaporated, gradually stir in the last broth. When the rice is cooked, add the butter and 3 tablespoons of Parmesan cheese.
Finally, season with salt and pepper if necessary. Arrange both on plates and serve.