Filter
Reset
Sort ByRelevance
Heidi Rutan
Chicken fillet filled with pâté
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Carefully cut the chicken fillets in length with a sharp knife so that you get an envelope. Remove the fillets (the elongated pieces) and cut them into small pieces. Grind a little salt and pepper.
-
Mix the hare with the pate and sage. Fill the notches with this mixture and press the meat tightly.
-
Roll each filled chicken fillet into 2 slices of bacon. Heat the butter and oil in a frying pan and fry the chicken breasts on a low setting in about 20 minutes around cooked.
-
Leave to rest briefly and cut the fillets into thick slices.
-
Tasty with baked apple and red onion.
-
40 minMain dishRed pepper, onion, garlic, sunflower oil, mild curry paste, coconut milk, basmati rice, almond shavings, tofu natural, fresh flat parsley,Christmas curry
-
50 minMain dishbeef (Surinamese salt meat), onions, oil, garlic, Red pepper, fresh ginger root, ground turmeric (koenjit), pak choi, tomato paste, basmati rice, fish stock, kidney beans, tiger prawns,moksi alesi with salt meat and shrimps
-
25 minMain dishmedium-sized onion, winter carrot, celery, Parmigiano Reggiano, lean ground beef, bread-crumbs, tomato, baby cream lettuce, wholemeal ball, mini pickles, Ketchup,bun burger with hidden vegetables
-
25 minMain dishsticking potato, sunflower oil, chicken breast, onion, garlic, curry powder, deep-frozen green beans, Tortilla wraps,wraps with curry chicken
Nutrition
420Calories
Sodium0% DV0g
Fat45% DV29g
Protein74% DV37g
Carbs1% DV3g
Fiber0% DV0g
Loved it