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Stuffed chicken fillet with rudder salad
 
 
4 ServingsPTM40 min

Stuffed chicken fillet with rudder salad


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Directions

  1. Preheat the oven to 200 ° C. Cut the chicken fillets lengthwise and brush the cut side with mustard.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Nutrition

475Calories
Sodium0% DV0g
Fat32% DV21g
Protein96% DV48g
Carbs6% DV19g
Fiber0% DV0g

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