Ingredients:

1 boneless, skinless chicken breast

Salt

Black pepper

Spices to taste (such as paprika, cumin, or thyme)

1 onion, chopped

1 tomato, chopped

150 grams cheese, grated

3 boiled eggs, grated

2 cloves garlic, minced

2 tablespoons mayonnaise

Instructions:

Preheat your oven to 200°C (392°F). Lightly grease a baking dish.

Carefully cut a pocket lengthwise down the center of the thickest part of the chicken breast, but not all the way through.

Open the chicken breast like a book. Season the inside of the chicken breast with salt and pepper.

Make the Filling:

In a medium bowl, combine the chopped onion, chopped tomato, grated cheese, grated eggs, minced garlic, mayonnaise, and spices to taste.

Mix well.

Stuff the Chicken Breast:

Spoon the filling evenly into the pocket of the chicken breast.

Bake the Chicken Breast:

Place the stuffed chicken breast in the prepared baking dish.

Bake the chicken breast for 15-20 minutes, or until the chicken is cooked through and the filling is bubbly.

An instant-read thermometer inserted into the thickest part of the chicken should read 165°F (74°C).

Serve:

Let the chicken breast rest for a few minutes before slicing. Serve it warm.

Tips:

You can use any type of cheese you like for this recipe, such as mozzarella, cheddar, or Parmesan.

If you don’t have mayonnaise, you can substitute plain yogurt or sour cream.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat them in the oven or microwave until warmed through.