in

Chicken Breast Fillet Filled with Sheep Cheese, Basil and Parmesan, with Green Beans

5 from 2 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 271 kcal

Ingredients
 

  • 2 Chicken breast fillet halves
  • 500 g Beans
  • 100 g Sheep milk cheese
  • Basil
  • 20 g Parmesan
  • 1 Onion
  • Savory spice
  • Salt
  • Pepper from the grinder
  • Oil for frying

Instructions
 

  • Wash and dab the fillets and cut a pocket into them. Season with pepper. I don't use salt here, the sheep's cheese is salted well enough. Mash the sheep's cheese over the fillets by hand. Top with basil. I don't cut basil because way too much juice is lost, the intensity is better.
  • Cut the Parmesan into thin slices and place over the filling.
  • Close the fillet pockets with the roulade needle.
  • Sear the fillets in the hot oil, then fry them for another 15 minutes over medium heat with a splash guard. Keep adding a little sip of water to make the fillets evenly golden brown all around, and the meat will be nice and tender.
  • Cut the onion for the beans. Heat the oil and fry the beans with the onion cubes. Season with salt, pepper and savory.

Nutrition

Serving: 100gCalories: 271kcalCarbohydrates: 32.2gProtein: 20.7gFat: 6.2g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Ice Cream: Ginger Vanilla Ice Cream

Fillet with Butter Carrots and Sesame Patties