John Myers
Contents
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Ingredients
- 600 g Chicken breast
- (3 half breasts)
- 100 g Frozen spinach leaves
- 50 g Sour cream
- 50 g Grated Emmental
- 1 Shallot
- 1 Clove of garlic
- 1 tbsp Rapeseed oil
- 1 pinch Seasoned salt
- 1 pinch Garlic pepper
- 1 pinch Telly cherry pepper
- 1 shot Müller-Thurgau
- 6 Discs Black Forest ham
- Finely chopped parsley
- Twine
Instructions
- Peel and finely dice shallot and garlic. Heat the oil in a pan and roast both, thaw and squeeze the spinach leaves, add and cook for about 3.4 minutes. Season to taste with garip pepper and seasoned salt. Cooling down. Then stir in the sour cream and cheese and season with pepper!
- Wash the chicken breasts, dry them and cut into a square, spread the pepper and the spinach filling in the middle. . Fold the meat together a little on the right and left and roll it up, wrapping 2 slices of ham on each side. First tie a package with twine, then tie another thread on the right and left! Where there is no ham, season with a little garlic pepper!
Preheat the oven to 190 degrees!
- Heat the oil in a pan and briefly sear the chicken breasts all around! Then deglaze with a little white wine and cook in the oven for 20 minutes!
- Meanwhile I made the risotto ...
- After the baking time, take the chicken breasts out of the oven, remove the thread and cut in half at an angle! Serve with risotto, roast / white wine stock and fresh parsley!
Nutrition
Serving: 100gCalories: 143kcalCarbohydrates: 0.2gProtein: 19.1gFat: 7.1g
