Stuffed chicken fillet with fresh tagliolini and broccoli

Name: stuffed chicken fillet with fresh tagliolini and broccoli
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 toe garlic; 120 g chilled sun dried to; 200 g cottage cheese; 380 g chicken fillet à la minute; 800 g cool fresh broccoli; 1 el (olive oil; 500 g fresh tagliolini; 40 g pestrel egret

Fill the chicken fillets with cottage cheese and sundried tomatoes. Together with broccoli florets and fresh tagliolini, a special evening of Italian.

Ingredients

Kitchen Stuff

1 cling film
4 cocktail stick
1 baking paper

Directions

Preheat the oven to 200 ° C.
Clean the garlic and cut finely. Halve the sun-dried to. Mix the garlic, to the cottage cheese and season with pepper.
Halve the chicken breast in width. Place the chicken halves between 2 pieces of cling film and flatten them with the bottom of a frying pan.
Divide the cheese mixture over the chicken slices and roll them up. Secure with a cocktail stick.
Sprinkle the chicken rolls with pepper and salt and spread over a baking sheet covered with parchment paper. Bake in the middle of the oven for about 20 minutes.
Meanwhile, cut the broccoli florets into very small florets and scoop with the oil and pepper. After 5 minutes, spread the broccoli next to the chicken rolls in the oven and bake for about 15 minutes.
Meanwhile, bring a large pot of water to the boil. When the water is boiling, add the pasta and, if necessary, salt and cook for 4 minutes until al dente. Drain.
Mix the broccoli with the pesto veggie and then with the pasta. Spread over deep plates and spread the chicken breast rolls over it.