Preheat the oven to 375°F. Thinly fillet your chicken breast into four slices by splitting it in half, making sure not to detach the ends fully. Place the chicken in a bowl, season it, drizzle with olive oil, and set aside.

Chop the leeks, carrots, and Swiss chard. Heat a little olive oil in a frying pan and sauté the vegetables on high heat for about 1 minute. Add the chopped sun-dried tomatoes along with a bit of their oil, then remove from heat and season with salt and pepper.

In a large bowl, whip the cream cheese until light and fluffy. Add the cottage cheese and mix well. Fold in the sautéed vegetables and freshly chopped parsley.

Line a baking sheet with parchment paper and coat it with olive oil. Lay each chicken breast open and add a generous amount of the cheese filling to one side. Fold the chicken over and secure the edges with about 3–4 toothpicks. Repeat with all the chicken breasts.

Brush some olive oil over them. Place in the oven and bake for 35–40 minutes, rotating the pan and basting the chicken with its juices every 15 minutes, until fully cooked through.

Remove from the oven and carefully take out the toothpicks. Spoon the juices over the chicken, cover with foil, and let it rest for 10 minutes before serving. Super tasty and moist, ready to enjoy!