John Myers
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Chicken Breast Fillet Filled and Breaded Twice, with Rosemary Potatoes
The perfect chicken breast fillet filled and breaded twice, with rosemary potatoes recipe with a picture and simple step-by-step instructions.
For the preparation of meat:
- 400 g Chicken breast fillet
- 100 g Cream cheese low in fat
- 0,5 Pc. Chili
- 1 Pc. Onion red
- Fresh parsley leaf
- Salt
- Pepper from the grinder
- 1 tbsp Olive oil
- 3 Pc. Eggs
- 50 g Flour
- 200 g Whole grain breadcrumbs
- 200 ml Oil
For the preparation of potatoes:
- 500 g French potatoes
- 200 g Bacon
- 50 g Iceberg lettuce
- 1 Stalk Rosemary
- 1 Stalk Fresh thyme
- Salt
- Pepper from the grinder
- 1 Pc. Onion red
- 2 tbsp Olive oil
- Wake the potatoes and cook them in salted water until they are done. Drain and let cool at room temperature.
- Wash the fillets, drain them, cut thin slices and pound them a little.
- Mix the cream cheese well with the chopped chilli, onions, parsley, salt, pepper and olive oil.
- Place the filling on the fillet slices and fold them up.
- Turn the filled fillets first in flour, then in egg, then in breadcrumbs, then again in egg and finally again in breadcrumbs and gently fry in hot oil over low heat. Finally, drain on a kitchen towel.
For the preparation of potatoes:
- Thinly slice the bacon and fry over low heat, then drain on a kitchen towel.
- Cut the potatoes in half, fry them in a little oil over a gentle heat with the thinly cut onion slices for 10 minutes. Add the thyme, rosemary, salt and pepper and season.
- Finally stir in the ham slices and the thinly sliced lettuce.
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