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Stuffed Chicken Breast Fillet with Special Salad (the Meat Becomes Minor Matter)

5 from 7 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 313 kcal

Ingredients
 

For the salad

  • 100 g Sheep milk cheese
  • 50 g Parmesan
  • Iceberg lettuce
  • 100 g Walnuts
  • 2 tbsp Honey
  • 200 g Cherry tomatoes
  • Basil leaves
  • 100 g Sheep milk cheese
  • 1 Chili
  • 8 Dried tomatoes
  • Salt
  • Pepper from the grinder
  • Cold pressed olive oil

Toasted focaccia

  • 50 g Butter
  • 1 Focaccia with rosemary
  • Basil leaves
  • 2 Clove of garlic
  • Salt

Instructions
 

  • Wash the meat, pat dry and cut a pocket with the knife.
  • Top with sheep's cheese, Parmesan (thinly sliced) and herbs as desired. (You don't have to season, the cheeses bring everything and the meat stays nice and tender)
  • Close the fillets and skewer them with beef needles.
  • Fry for 4-6 minutes on each side.
  • Let rest in the preheated oven (100 °) for another 15 minutes.
  • Cut the focaccia into cubes. Heat the butter and toast the focaccia in it. Add the garlic, basil and season with salt. Cut the iceberg lettuce into thin strips and spread them on the serving plate.
  • Spread the chili pieces and feta cheese on top. Drizzle with a little olive oil. Season with salt and pepper.
  • Heat the fresh tomatoes, the sun-dried tomatoes and the basil leaves in the olive oil. (Please do not fry!) Spread on the salad. Spread the toasted focaccia cubes as you like.
  • Caramelize the walnuts in the honey.
  • Spread the nuts over the salad as "crowning" and serve immediately.

Nutrition

Serving: 100gCalories: 313kcalCarbohydrates: 7.8gProtein: 10gFat: 27.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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