John Myers
Chicken Breast Fillet with Crisp, Fresh Filling
The perfect chicken breast fillet with crisp, fresh filling recipe with a picture and simple step-by-step instructions.
sauce
- 100 g Grated mozzarella
- 2 tablespoon Finely chopped parsley
- 1 tablespoon Freshly cut chives
- 1 half Organic orange, juice and grated peel
- 20 g Walnuts
- 60 g Dried figs
- 1 Tablespoon (level) Extra virgin olive oil
- 80 g Serrano ham tapas slices
- Sea salt from the mill
- Tellicherry pepper
- Lemon and herb fleur de sel
- 1 tablespoon Butter
- Kitchen twine
- 1 small splash Extra virgin olive oil
- 15 g Figs dried
- 3 Pc. Walnut halves, cut into pieces
- 1 half Orange, juice and zest
- 25 g Grated Mozarella
- 200 Milliliters Rama Cremefine 15%
- Lemon and herb fleur de sel
- Tellicherry pepper
- 1 good pinch Sweet paprika
- Freshly cut chives
- Finely chopped parsley
- Finely chop the chives and parsley. Cut the figs and walnuts into pieces. Wash, dry, halve the orange, rub off the peel and squeeze out. Pat the meat dry and remove any skins.
- For the filling, put the grated mozzarella, figs, walnuts, orange zest, orange juice, olive oil and herbs in a bowl and mix everything well, then only season with sea salt and Tellicherry pepper.
- Cut the chicken breast fillet on the narrower, long side, almost to the edge, then cut again on the opposite side, cut the sides a little more until it looks like an open shell (not just like a bag, is a little difficult to explain :() Then first cover the meat “shell” with ham from the inside and then add the filling.
- Then carefully fold it up slightly overlapping and fasten everything together with kitchen thread. Preheat the oven to 170 ° C hot air!
- Now season the rolled up fillet all around with lemon and herb fleur de sel <<>> and Tellicherry pepper and brush with butter.
- Place in a baking dish and put in the oven for 30-35 minutes.
- In the meantime, you can make the sauce, sweat the figs and walnuts briefly in the olive oil and add the ingredients according to the order in which they are listed, season them, let them boil briefly and then simmer to reduce them. * You can omit the sauce if you only want to serve a salad with it, as the whole thing tastes juicy and refreshing. *
- As soon as the fillet is ready, take it out of the oven, remove the kitchen twine and let it rest briefly before cutting. Then it can be served. P.S. In the middle of the meat, the pictures of the finished meal, there is no thread, by the way, but cheese threads that have been pulled when opening …;)
- Bon appetit !!! Bom Apetite !!!
Facebook Comments