Stuffed chicken fillet with raisins, port and walnuts

Name: stuffed chicken fillet with raisins, port and walnuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g generous raisins from chili; 50 ml Red port; 4 twig fresh thyme; 60 g unroasted walnuts; 4 chicken breast small; 160 g pancetta meats; 2 el traditional olive oil

Fried chicken breast rolls with a filling of raisins, walnuts, thyme and port wrapped with pancetta.

Ingredients

Kitchen Stuff

1 blender

Directions

Put the port and raisins in a saucepan and bring to the boil. Remove from heat and allow to cool slightly.
Chop the walnuts coarsely and ris the leaves of the sprigs of thyme.
Mix the walnuts and thyme with the port and raisins. Grind half fine with the hand blender.
Mix the finely ground mixture in a bowl with the other half of the mixture.
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.
Brush the chicken with the nut-raisin mixture and roll tight in the width.
Wrap each chicken fillet in slices of pancetta.
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.
Cut the chicken into slanted slices.
Bon appétit! .