Chicken fillet filled with pâté

Name: chicken fillet filled with pâté
Total time: 40 min
Yield: 4
Ingredients: 4 chicken breast; 200 gram coarse pate; farmer's pâté; nut pâté; cranberrypaté; 8 leaf fresh sage; 8 long slice breakfast bacon; 1 tablespoon butter; 1 tablespoon oil

Ingredients

4 chicken breast
200 gram coarse pate
Farmer's pâté
Nut pâté
Cranberrypaté

8 leaf fresh sage
8 long slice breakfast bacon
1 tablespoon butter
1 tablespoon oil

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.