John Myers
Ingredients for 2 servings:
- 1 chicken breast fillet(s), whole
- 100 g sheep’s cheese
- Italian herbs (frozen)
- salt and pepper
- 400 g spaetzle (preferably fresh from the refrigerated section)
- some butter
- 1 tbsp olive oil
- Paprika powder
- Spice mix (grill spice)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash the chicken breast and pat dry. Unfold it and sprinkle with the herbs. Cut the feta cheese into slices and fill it with the herbs. Fold the chicken breast together and secure with roulade clips, kitchen string, or toothpicks. Season the outside generously with salt, pepper, paprika, and barbecue seasoning. Add the olive oil to a pan and fry on all sides. (Approx. 30-45 minutes). Melt the butter in a separate pan and briefly heat the spaetzle. Season with a little salt or flavoring to taste. For a low-fat diet, you can use rice instead of the spaetzle, or simply heat the spaetzle briefly in salted water. Reduced-calorie feta cheese has also been available for some time, or you can omit the feta cheese altogether.
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