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Michele Brock
Stuffed chicken fillet with raisins, port and walnuts
Fried chicken breast rolls with a filling of raisins, walnuts, thyme and port wrapped with pancetta.
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Ingredients
Directions
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Put the port and raisins in a saucepan and bring to the boil. Remove from heat and allow to cool slightly.
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Chop the walnuts coarsely and ris the leaves of the sprigs of thyme.
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Mix the walnuts and thyme with the port and raisins. Grind half fine with the hand blender.
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Mix the finely ground mixture in a bowl with the other half of the mixture.
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Cut the chicken lengthwise with a sharp knife until you can open it with your pieces that are about the same thickness. Sprinkle with salt and salt.
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Brush the chicken with the nut-raisin mixture and roll tight in the width.
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Wrap each chicken fillet in slices of pancetta.
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Heat the oil in a frying pan and fry the chicken breasts over high heat around brown. Turn down the heat and simmer for 13 minutes.
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Cut the chicken into slanted slices.
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Bon appétit! .
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Nutrition
660Calories
Sodium0% DV1.375mg
Fat58% DV38g
Protein76% DV38g
Carbs13% DV40g
Fiber12% DV3g
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