Filter
Reset
Sort ByRelevance
Ellery Wolf
Stuffed chicken fillet with rudder salad
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Cut the chicken fillets lengthwise and brush the cut side with mustard.
-
Place 4 slices of cheese and 1 slice of ham on 4 halved chicken breasts. Place the other chicken halves on them and stick with pricks. Season with salt and pepper.
-
Place the chicken fillets side by side in a baking dish or on a grid with a roasting tray underneath. Brush them with olive oil and cook for 20-25 minutes until tender and golden brown in the middle of the oven.
-
In the meantime, prepare the bean salad. Cut the tomatoes crosswise, put them in boiling water for a few seconds, peel them and cut into cubes.
-
Spoon the tomato cubes with the ketchup, onion and avocado through the beans. Season with salt and pepper. Divide the bean salad over the iceberg lettuce.
-
55 minMain dishbolcourgette, shallot, mushroom melange, unsalted butter, wheat flour, forest mushroom tablet, forest mushroom fond, fresh cream, fresh tagliatelle, dried nutmeg, medium oranges, dried oregano,bolcourgette with pasta and mushroom ragout
-
25 minMain dishcoriander, spring / forest onion, garlic, soy sauce, Thai fish sauce, lime, peanut oil, sesame oil, deep-frozen stir-shrimp, green asparagus, pak choi, mie,japanese shrimp curry
-
20 minMain dishchestnut mushrooms, fresh Italian spice mix, chickpeas, olive oil, smoked bacon cubes, leek soup vegetables, tomato paste, vegetable stock tablets,Italian chickpea soup
-
15 minMain dishpotatoes, sour herring, fresh coriander, Piccalilly, mayonnaise, cut red cabbage, Rye bread,little winter tag with sour herring
Nutrition
475Calories
Sodium0% DV0g
Fat32% DV21g
Protein96% DV48g
Carbs6% DV19g
Fiber0% DV0g
Loved it