Chicken with Garlic and Herbs / Knoblauch-Kräuter-Huhn

A few things were left unclear or went severly wrong with this dish. Yet, it was very delicious and full of flavour, and just seems to need a few tweaks to produce something very delicious.

The main issue was that there was too little liquid, and although we had covered the dish (following instinct, as the recipe said nothing about it), the liquid had evaporated and the bottom had burnt within just 10 minutes. We took a new pan and just fried it (covered) in some oil for another five minutes to make sure that it was done. It was slightly dry, but due to the ham and the cream cheese filling it wasn't as bad as it could have been. Next time I would just use more liquid (about double the amount), or just keep an eye on it if you're not busy with other things at the same time.

I substituted red wine for white, which was very delicious, and we tried both the regular version as well as the variant with sun-dried tomatoes - a very good idea, adds even more flavour!

Serve with potato mash and beans if you like to; however, the dish is distinctly Italian in flavour, and I could also imagine serving it with polenta, provided that you can serve it with a sauce (unlike us today).

Of course, this dish can also be varied endlessly; you could substitute the ham for bacon, cream cheese with garlic for cream cheese with other flavours (peppers?) or mozzarella, or maybe tuna mayonnaise and capers, etc. Feel free to experiment! One variant is this dish, Creamy Pesto Chicken with Roasted Tomatoes.