Clár ábhair
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Comhábhair
- 4 tanaí Filléid chíche sicín
- 4 slisní bagún Thír Eoghain Theas
- 4 Bonn Spionáiste reoite
- 100 g Cáis uachtair
- 400 g Beacáin
- 300 ml Cream
- 200 ml fíon bán
- 2 CTA Broth sicín toirt
- 1 tbsp Ola olóige
- Salann
- Piobar as an grinder
- Thyme
- Rosemary
treoracha
- Let the spinach thaw, squeeze it out and fry briefly in a little olive oil. Stir in the cream cheese, a little thyme and rosemary.
- Wash the chicken breast fillets and pat dry, pat a little flatter between two layers of foil, season with salt and pepper. Spread the spinach cream cheese on the meat. Roll up the meat into roulades, wrap the bacon and secure with a wooden skewer. Heat the oil in a pan, fry the roulades all over, remove from the pan.
- Clean, trim and halve the chma pignons. Fry in the remaining frying fat until golden brown. Deglaze with white wine, cream and 100 ml of water. Season with chicken broth. Put the roulades in the sauce and stew for about 20 minutes.
- Roasted potatoes taste great with this. Instead of chicken, turkey meat is also suitable. As a variant: add chopped dried tomatoes to the filling.
Cothú
Ag Freastal: 100gCalories: 169kcalCarbaihiodráití: 1.5gPróitéin: 4.3gSaill: 14.9g