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Chicken fillet filled with tapenade and spring onions
 
 
4 ServingsPTM30 min

Chicken fillet filled with tapenade and spring onions


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

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Directions

  1. Peel the potatoes, wash and boil for 20 minutes. Prepare the spinach according to the instructions on the package.
  2. Cut the spring onions into rings. Cut open the chicken fillet and fill with tapenade and spring onions.
  3. 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.
  4. 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.
  5. Serve the chicken with potatoes, spinach and gravy.


Nutrition

455Calories
Sodium3% DV65mg
Fat29% DV19g
Protein68% DV34g
Carbs11% DV33g
Fiber40% DV10g

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