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 dishpotatoes, mature Leiden cheese, butter, flour, milk, sauerkraut, shoulder ham,ham rolls with sauerkraut and cheese
-
90 minMain dishtraditional olive oil, unsalted pistachios, half-to-half-chopped, semi-skimmed milk, medium sized egg, bread-crumbs, ground pimento, wheat flour, meat fond, fresh cream, raspberry confiture, Red wine vinegar, frozen summer fruit, parsley,balls with fruit
-
20 minMain disholive oil, onion, Red pepper, cooking cream, demi crème fraîche, fresh thyme, dried thyme, butter, steak,steak with paprika-tiger sauce
-
25 minMain dishChinese, flour, curry powder, tilapia fillet, wok oil, courgettes, coconut milk, fresh coriander,noodles with tilapia fillet and zucchini from the wok
Nutrition
420Calories
Sodium0% DV0g
Fat45% DV29g
Protein74% DV37g
Carbs1% DV3g
Fiber0% DV0g
Loved it