Chicken fillets filled with apple and sage

Cut the tenderloins from the fillets. Cut the fillets on the long and thick side so that a cavity is formed in the fillets.

Sprinkle the fillets around and inside with salt and pepper.

Cut the apple into mini cubes and finely chop the fillets of the fillet. Mix this together and add the sage and raisins. Season with salt and pepper.

Fill the chicken fillets with this mixture and stick the openings with a cocktail stick.

Heat the butter and fry the stuffed fillets in brown. Then lower the heat source.

Add a few tablespoons of water and cook the fillets for about 20 minutes. Let the fillets rest for a while and then cut them into slices.