John Myers
Chicken Breast Fillet Filled with Sheep Cheese, Basil and Parmesan, with Green Beans
The perfect chicken breast fillet filled with sheep cheese, basil and parmesan, with green beans recipe with a picture and simple step-by-step instructions.
- 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
- 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.
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