Chicken fillet stuffed with crayfish

Name: chicken fillet stuffed with crayfish
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 25 leaf fresh spinach wanted to; 1 stem celery; 4 chicken breast; 100 g fresh crayfish; 150 g white quick cooking rice variations possible; 75 g cold butter; 380 ml fish fond

Chicken stuffed with shrimps served with rice, fresh spinach and celery.

Ingredients

Kitchen Stuff

1 cling film
1 oven-proof pan (Ø 30 cm)

Directions

Immerse the spinach in portions 1-2 sec. in boiling water with salt and rinse with cold water. Dab the spinach dry.
Cut the celery into cubes. Immerse the celery 30 sec. in boiling water with salt and rinse with cold water. Dab dry.
Place the chicken fillet between plastic foil and lettuce (with meat hammer) as flat as possible. Sprinkle with salt and pepper and top with spinach and crayfish.
Roll up the chicken fillets tightly and seal with plastic wrap. Let rest for 15 minutes. Boil the rice according to the instructions on the packaging.
Preheat the oven to 200 ° C. Take the chicken out of the foil. Let the butter turn brown in an oven-proof pan. Fry chicken around.
Put the pan with lid in the oven. Let the chicken fillets be cooked in about 8 minutes. Remove the chicken from the pan and keep warm.
Put the pan on high heat, add a dash of water and stir the cakes. Pour in the fond and reduce about 1/2 of the sauce on high heat.
Cut the rest of the cold butter into cubes and beat with a whisk in portions through the fondue. Season with salt and pepper.
Mix the rice with the celery.