Ajvar is a kind of relish consisting mainly of roasted red peppers. Make it yourself or by it in jars, or you may substitute for your favourite red pesto.
Serve additional dressing on the side as a dipping for the chicken.
Set the oven for 150 C. Cut a pocket into each chicken breast. Mash the cheese with a fork and mix in the ajvar (or pesto if using). Divide the filling evenly between the chicken breasts, then add fresh basil and close the breasts using toothpicks or trussing needles. Season with salt and pepper and brown the chicken breasts on all sides in the butter. Then place the chicken breasts in an oven proof dish and put in the oven, until the chicken filets reach an inner temperature of 68 C - approx. 15 minutes.
While the chicken is cooking, prepare the dressing by mixing yoghurt, lemon and mustard. Add the olive oil gradually while whisking. Roast the sesame seeds in a hot, dry pan. Rinse the salad, and cut it into smaller pieces. Mix in the barley and toss everything in some dressing. Top the salad with sesame seeds and serve with the warm chicken filets and leftover dressing.