Filter
Reset
Sort ByRelevance
Betty Schechter
Chicken fillet with tapenade and raw ham
Try this delicious chicken fillet with tapenade and raw ham
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
-
35 minMain dishcouscous, garlic, extra virgin olive oil, shallots, Spanish giant beans, coriander, fresh mint, Greek yoghurt, radish, apple cider vinegar, white coal, Red onion,arab couscous balls -
20 minMain dishRed onion, garlic, winter carrot, traditional olive oil, canned lentils, roasted red and yellow pepper strips in pot, Grana Padano crumbs, fresh ciabatta,lentil dish with paprika -
50 minMain dishSpinach, parsley, garlic, feta, lemon, filo pastry, olive oil,Greek filo pastry roll with feta and spinach -
165 minMain dishcandied peel of beef, traditional olive oil, fresh coriander, garlic, vine tomato, Red onion, ground cumin seeds (djinten), ground cinnamon, dried oregano, Desperados (beer), water, lime, big winter carrot, La Chinata smoked paprika, avocado,pulled beef carnitas with salsa and avocado puree
Nutrition
365Calories
Sodium0% DV0g
Fat37% DV24g
Protein68% DV34g
Carbs1% DV3g
Fiber0% DV0g
Loved it