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| 4 | Thick breasts of chicken. |
| 4 gross | Slic Cheddar. |
| 2 | Shallots |
| 1/2 Tasse | white wine dry |
| 2 Esslöffel | oil |
| 2 Esslöffel | sesame seeds |
| | salt |
| | pepper |
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1 Slice open the chicken breasts without cutting them in two.
2 Place a slice of cheddar in the opening and close. Season.
3 Heat the oil in a pan and fry the chicken breasts over a low heat, turning them halfway through the cooking time with a spatula. Cook for 15 minutes, place on a dish and keep warm.
4 Chop the shallots and fry in the chicken juices. Deglaze with the wine and cook down a little.
5 Meanwhile, roll the chicken breasts in the sesame seeds, put them back on the dish and pour the sauce on top. Season and serve.
Campanile tip:
You can replace the cheddar by Gruyere or Gouda.
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