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Babcockclan
Chicken fillets with camembert and potato gratin
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Ingredients
Directions
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Preheat the oven to 220ºC.
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Cut the chicken fillets lengthwise on one side and fold open the meat.
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Season with salt and pepper.
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Divide the camembert over the chicken breasts and close the meat again.
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Stick with a cocktail stick and sprinkle with thyme, salt and pepper.
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Spoon the potato slices with the shallots in an oven dish and season to taste with salt and pepper.
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Beat the egg with the cream well and pour evenly over the potato slices.
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Sprinkle with the gruyere and fry in the middle of the oven in about 15 minutes until tender and golden brown.
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In the meantime, heat the baking product and roast the chicken in a high setting around it.
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Turn down the heat source and bake the chicken in about 15 minutes.
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Serve with the potato gratin.
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Tasty with a tomato salad with basil and onion rings.
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Nutrition
475Calories
Sodium0% DV0g
Fat35% DV23g
Protein88% DV44g
Carbs7% DV21g
Fiber0% DV0g
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