Filter
Reset
Sort ByRelevance
YAKUTA
Stuffed chicken fillet with Italian spinach
Try this stuffed chicken fillet with Italian spinach
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Cut the sundried tomatoes into very small pieces.
-
Mix together the tomato, finely chopped herbs and parmesan cheese.
-
Add the garlic from the squeezer to this mixture.
-
Fill the chicken fillets with this mixture and press it well with an index finger.
-
Close the notch in the chicken fillets with a cocktail stick.
-
Wash the spinach and let it drain.
-
Heat the butter and olive oil in a frying pan and fry the chicken fillets for about 20 minutes.
-
Turn the chicken breasts halfway through the baking time. Sprinkle salt and pepper.
-
Cook the spinach in slightly salted water until done. Press out as much moisture as possible from the spinach.
-
Using an ice cream scoop, shovel balls of the spinach and place on the plates.
-
Put the chicken breasts next to it. Eat cooked baby potatoes.
-
35 minMain dishsteak, fresh French fries, dried rosemary, (peanut) oil, tomatoes, cucumber, butter lettuce, vinaigrette natural, foccaciacroutons, unsalted butter, creme fraiche, dried tarragon, French mustard,steak with bearnaise sauce and oven fries
-
50 minMain dishaubergines, olive oil, Spaghetti, tomato cubes, basil, Pecorino Romano (cheese),pasta alla catania
-
140 minMain dishWhite bread, almonds, butter, garden peas, creme fraiche, white gelatin, Dutch shrimps, fresh chives,garden pea bavarois
-
25 minMain dishgreen beans, lemon, olive oil, Red pepper, Spaghetti, garlic, cocktail shrimp, flat leaf parsley,spaghetti with lemon
Nutrition
360Calories
Sodium0% DV0g
Fat25% DV16g
Protein98% DV49g
Carbs2% DV5g
Fiber0% DV0g
Loved it