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.
-
15 minMain dishpeanut oil, onion shavings, garam masala, baking flour and broccoli florets, chicken broth tablet, tomato frito, chicken filet cheese, water, fresh fresh mint, Greek yoghurt, 1 minute basmati rice,curry with chicken and mint -
95 minMain dishhüttenkäse, garlic, basil, chives, protein, chicken fillets, butter, lemon juice, dry white wine,stuffed chicken fillet with green herbs -
20 minMain dishzucchini, sunflower oil, burrito seasoning mix, tap water, avocado, rucolasla melange, yoghurt dressing, Tortilla wraps, smoked salmon fillet,salmon wraps -
20 minMain dishquick-cooking rice, garlic, sunflower oil, Italian vegetable mix, Mexican seasonings mix, vine tomatoes, kidney beans, white cheese cubes,bean chilli with white cheese cubes
Nutrition
420Calories
Sodium0% DV0g
Fat45% DV29g
Protein74% DV37g
Carbs1% DV3g
Fiber0% DV0g
Loved it