Chicken fillet filled with tapenade and spring onions

Name: chicken fillet filled with tapenade and spring onions
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 700 g something crumbly potatoes; 450 g frozen spinach; 3 bunch onion; 4 chicken breast; 4 el green olive tapenade in pot; 50 g unsalted butter or margarine; 100 ml dry white wine

A tasty recipe. The main course contains the following ingredients: poultry, frozen spinach, chicken breast and green olive tapenade in a pot.

Ingredients

Kitchen Stuff

8 cocktail stick

Directions

Peel the potatoes, wash and boil for 20 minutes. Prepare the spinach according to the instructions on the package.
Cut the spring onions into rings. Cut open the chicken fillet and fill with tapenade and spring onions.
Stick the chicken fillet with cocktail sticks and sprinkle the outside with salt and pepper. Heat in a frying pan butter and fry the chicken fillets until 10 min.
Take the chicken out of the pan and keep warm. Stir in the tins, add wine to the frying fat and stir until gravy on high heat.
Serve the chicken with potatoes, spinach and gravy.