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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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15 minMain dishmie, oil, oriental wok vegetable, fried quibbling, Sweet and sour wok sauce, cucumber,stir fry of quibbling in sweet and sour sauce -
30 minMain dishpotatoes, hare fillets, Shoot the Schwarzwalder, cranberry compote, Red port, steam vegetables broccoli, snow peas, asparagus tips, milk, butter,fillet of hare, broccoli, snow peas and asparagus -
15 minMain disholive oil, Red onion, garlic, sundried tomatoes in oil, Spinach, chickpeas, cinnamon, herbal stock, Greek yoghurt, dried fresh mint,chickpea soup with spinach and yoghurt -
80 minMain dishbig garlic, Red wine vinegar, olive oil, cayenne pepper, fine mustard, dried oregano, Red pepper, shallot, parsley, oregano, steak,steak with chimichurri
Nutrition
420Calories
Sodium0% DV0g
Fat45% DV29g
Protein74% DV37g
Carbs1% DV3g
Fiber0% DV0g
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