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 dishcucumber, bunch onion, fresh ginger, winter carrot, fresh wok sauce teriyaki honey, half-to-half-chopped, cassava cracker, kaiser roll with sesame,teriyaki burger
-
45 minMain dishhot sauce, pepper and salt, spring roll, coriander, sour apple, olive oil, garlic, Red onion, big sweet potato,autumnal spring filled with sweet potato
-
25 minMain dishvegetable spring rolls, stir-fry rice, garlic, green pepper, cucumber, oriental stir-fry oil, black bean sauce, ketjapmarinade,spring rolls with bean rice
-
15 minMain dishonion, garlic, zucchini, traditional olive oil, Pomodorini di Collina canned tomatoes, fresh ravioli bolognese, Parmigiano Reggiano, more enriched roasted pine nuts,bolognese ravioli with cherry tomato sauce
Nutrition
420Calories
Sodium0% DV0g
Fat45% DV29g
Protein74% DV37g
Carbs1% DV3g
Fiber0% DV0g
Loved it