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.
-
30 minMain dishminced beef, fresh fresh mint, fresh coriander, egg yolk, onion, cinnamon powder, cumin powder (djinten), peanut oil, sunflower oil, onion, garlic, Red pepper, fresh ginger, couscous,kefta with coriander mint sauce -
40 minMain dishMagioni baking flour pizza dough, hot salsa in jar, ricotta, sunflower oil, chicken noodle strips shawarma, mayonnaise, mild semi-skimmed yogurt, garlic, winter carrot, lamb's lettuce,vegetable pizza with chicken shawarma and spicy carrot salad -
50 minMain dishself-raising flour, baking powder, egg, Pesto, zucchini, hüttenkäse, semi-sundried tomatoes, chili pepper,courgette cake with hüttenkäse -
40 minMain dishlemongrass, fresh ginger, Red peppers, onions, tomato cubes, fresh cod fillet, coriander, oil, ground turmeric (koenjit), coconut milk, salt,fish in creamy coconut sauce
Nutrition
420Calories
Sodium0% DV0g
Fat45% DV29g
Protein74% DV37g
Carbs1% DV3g
Fiber0% DV0g
Loved it