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 dishsprouts, fresh rosemary, mild olive oil, shallot, unsalted butter, full red wine, wild-fond, Apple syrup, fresh thyme, venison fillet, fresh blackberries,venison fillet in red wine sauce and blackberries with roasted sprouts
-
15 minMain dishsteak, prime rib, olive oil, dried basil, pine nuts, gorgonzola, arugula,bistecca ai ferri con gorgonzola
-
35 minMain dishzucchini, shallot, fresh dill, Elstar apple, celery, tuna pieces in sunflower oil, Hummus, feta, White bread,stuffed zucchini with tuna and feta
-
25 minMain dishtasty tomatoes, capers, flat leaf parsley, lemon, olive oil, north sea tongs, flour, butter,fried North Sea sole
Nutrition
475Calories
Sodium0% DV0g
Fat32% DV21g
Protein96% DV48g
Carbs6% DV19g
Fiber0% DV0g
Loved it