Contents
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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