Peel and finely dice the onion and garlic. Wash the fillets and dab dry. Wrap 1 slice of ham around each fillet. Heat the oil in a large pan, fry the chicken fillets well all around and take them out.
Sauté onion and garlic in frying fat. Deglaze with 250 ml water and stir in cream cheese. Season with salt and pepper. Put the fillets in and let everything simmer for about 10 minutes at mild heat.
Wash and drain the tomatoes. Cut the tomatoes in half. Wash the basil, shake dry, pluck the leaves and pluck roughly into pieces. Add tomatoes to the pan and simmer for another 2-3 minutes. Season sauce again. Stir in basil. Delicious with baguette bread.