Chicken filet stuffed with goat cheese with honey gravy

Name: chicken filet stuffed with goat cheese with honey gravy
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 g fresh thyme bag; 1 bunch onion; 100 g Bettine Blanc goat cheese 45 without crust; 4 chicken breast; 100 g Ardennes ham; 25 g unsalted butter; 170 ml poultry feast pot of 380 ml; 1 el liquid honey; 1 el Japanese soy sauce

Chicken filets wrapped in ham and stuffed with fresh goat's cheese, spring onions and thyme topped with honey, soy sauce, thyme gravy.

Ingredients

Kitchen Stuff

aluminium foil

Directions

Ris the thyme leaves from the twigs and cut them fine. Cut the spring onion into rings.
In a bowl, mix the goat's cheese and mix with the spring onions, half of the thyme and season with (freshly ground) pepper.
Cut the chicken fillet lengthwise deeply and fill the resulting cavity with the goat cheese mixture.
Press the notch well and wrap the chicken fillet tightly with the slices of ham.
Heat the butter in a frying pan and fry the chicken breasts over medium heat for about 15 minutes until golden brown and done. Turn the chicken fillets regularly.
Place the chicken breasts on a warm plate and keep them warm under aluminum foil.
Stir in the fondue, honey, soy sauce and the rest of the thyme through the shortening.
Stir in the toppings and cook over a high heat for 2-3 minutes into a light-fast gravy. Season with salt and pepper.
Put the chicken fillets on warm plates and spoon the gravy over it.