Chicken fillet with tapenade and raw ham

Name: chicken fillet with tapenade and raw ham
Total time: 20 min
Yield: 4
Ingredients: 4 chicken breast; 1 teaspoon paprika; 3 tablespoon olive oil; 3 tablespoon liquid baking product; 4 paste raw ham; 150 gram black olive without pit; 20 gram anchovy fillet; 20 gram capers; 2 tablespoon basil minced meat; 1 clove garlic; teaspoon mustard; 2 tablespoon olive oil

Try this delicious chicken fillet with tapenade and raw ham

Ingredients

4 chicken breast
1 teaspoon paprika
3 tablespoon olive oil
3 tablespoon liquid baking product
4 paste raw ham
150 gram black olive without pit

20 gram anchovy fillet
20 gram capers
2 tablespoon basil minced meat
1 clove garlic
Teaspoon mustard
2 tablespoon olive oil

Kitchen Stuff

1 baking dish (20 x 30 cm)
1 deep fryer with vegetable oil

Directions

Preheat the oven to 200 ° C. Puree the ingredients for the tapenade.
Cut the chicken fillets lengthwise into envelopes and put them open. Divide the tapenade over it.
Fold the fillets and stick them with wooden sticks. Sprinkle with salt and pepper and a little paprika.
Heat the oil and fry the chicken around golden brown. Wrap them with ham and put the packets in the warm oven for 12 minutes until tender.
Serve them if necessary sliced. Delicious with tagliatelle and snow peas or broad beans.