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Ellery Wolf
Stuffed chicken fillet with rudder salad
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Ingredients
Directions
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Preheat the oven to 200 ° C. Cut the chicken fillets lengthwise and brush the cut side with mustard.
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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.
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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.
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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.
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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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