John Myers
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Spicy and Sweet Chicken Fillets Filled with Salad
The perfect spicy and sweet chicken fillets filled with salad recipe with a picture and simple step-by-step instructions.
filling
- 280 g Mini peppers, pickled, with a piquant, sweet cream cheese filling, mustard and honey
- 1 tbsp Green peppercorns pickled
- Salt pepper
- 2 tbsp Oil
salad
- 400 g Salad mixed, washed
- 4 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 Chopped onion
- 1 tsp Mustard
- Mixed herbs (sage, borage, celery, parsley, chives, maggi …)
- Water
filling
- Scrape out the filling of the mini peppers into a bowl (I didn’t do it and had a great mud when chopping it up). Then first dice the mini peppers and add them back to the filling.
- Chop the peppercorns and add. Mix everything together well
- Wash the chicken breast fillets and pat dry. Press the filling into the incised pocket and pin it firmly with a toothpick.
- Heat 2 tablespoons of oil in a pan and fry the chicken breast fillets all over for about 5-7 minutes on each side …
salad dressing
- For the salad dressing, olive oil, lemon juice, mustard, chopped onion and mix the herbs, season with salt and pepper. Mix in the salad and serve on plates with the meat.
- We had herbal spaetzle with it
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