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Holly J
Chicken fillet with cream cheese and bacon
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Ingredients
Directions
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Let the cream cheese come to room temperature.
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Cut the peppers into tiny pieces.
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In a bowl, stir the cream cheese with a fork and stir in the tarragon and paprika with salt and freshly ground pepper.
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Cut the chicken fillets lengthwise to 2 cm from the edge.
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Put them open on a shelf.
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Brush the fillets with the cream cheese mixture and fold them closed again.
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Pack each fillet tightly in 3-4 slices of bacon.
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Spread the chicken breasts just before cooking with olive oil and place them on the barbecue.
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Roast the chicken in 15-20 minutes nicely brown and well cooked, this is even better with a lid on the barbecue.
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Turn the fillets regularly.
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Pack the fillets in aluminum foil and let them rest for 5 minutes.
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Then cut into equal pieces.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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