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Heidi Rutan
Chicken fillet filled with pâté
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Ingredients
Directions
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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.
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Mix the hare with the pate and sage. Fill the notches with this mixture and press the meat tightly.
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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.
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Leave to rest briefly and cut the fillets into thick slices.
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Tasty with baked apple and red onion.
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20 minMain dishmie, sunflower oil, beef strips natural, oriental wok mix with spring onion, mix for mie, fish sauce,oriental wok dish with noodles -
20 minMain dishoranges, fennel, smoked chicken fillet, mustard, watercress, Red onion, bluefin cheese, black olives, honey, extra virgin olive oil,orange salad with fennel and smoked chicken -
25 minMain dishfloury potatoes, fresh string beans, traditional olive oil, thin bacon strips, liquid honey, tap water, chicory, creme fraiche,summer stall and sweet bacon -
40 minMain dishpotato, frozen puff pastry, frozen fish fillet, dried Italian herbs, dried Provençal herbs, lemon, egg, peanut oil, sunflower oil, root, shallot, onion, honey,coalfish in puff pastry with carrot-shallot compote
Nutrition
420Calories
Sodium0% DV0g
Fat45% DV29g
Protein74% DV37g
Carbs1% DV3g
Fiber0% DV0g
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