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Stuffed chicken fillet with Italian spinach
Try this stuffed chicken fillet with Italian spinach
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Ingredients
Directions
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Make a notch in the thick side of the chicken fillets with a sharp, pointed knife. Carefully move the knife back and forth in the fillets. A cavity now forms which can be filled.
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Cut the sundried tomatoes into very small pieces.
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Mix together the tomato, finely chopped herbs and parmesan cheese.
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Add the garlic from the squeezer to this mixture.
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Fill the chicken fillets with this mixture and press it well with an index finger.
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Close the notch in the chicken fillets with a cocktail stick.
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Wash the spinach and let it drain.
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Heat the butter and olive oil in a frying pan and fry the chicken fillets for about 20 minutes.
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Turn the chicken breasts halfway through the baking time. Sprinkle salt and pepper.
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Cook the spinach in slightly salted water until done. Press out as much moisture as possible from the spinach.
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Using an ice cream scoop, shovel balls of the spinach and place on the plates.
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Put the chicken breasts next to it. Eat cooked baby potatoes.
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Nutrition
360Calories
Sodium0% DV0g
Fat25% DV16g
Protein98% DV49g
Carbs2% DV5g
Fiber0% DV0g
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