Crab stuffed chicken fillet

Cut the pepper into small pieces. Heat the sunflower oil in a frying pan and fry the garlic and the pepper for 30 seconds. Turn down the heat and add the ginger and lemongrass. Bake for 3 minutes on low heat. In the meantime cut the surimi into small pieces and add. Add the crab, turn off the heat and mix well. Allow to cool and season with salt and pepper. Mix in the egg.

Place the chicken fillets between 2 pieces of cling film and flatten them with a saucepan or rolling pin. Spread the crab mixture over the chicken and roll the fillets carefully. Tie up with the kitchen rope.

Heat 2 tablespoons of olive oil in a frying pan and fry the stuffed chicken fillet over medium heat, with the lid tilted on the pan, in about 20 minutes brown and cooked. Times regularly. Meanwhile, cut the leaves of the basil and the fresh mint into very fine strips. Mix with the rest of the olive oil. Squeeze out half a lemon and mix the juice with the herb oil. Cut the other half of the lemon into pieces. Cut the stuffed chicken fillet in half and scoop the herb oil around it. Give the lemon wedges there. Tasty with roasted baby potatoes and avocado salad.