Asparagus in chicken filet

Name: Asparagus in chicken filet
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 kleine aardappelen (ongeveer 80 g); 1 (approx. 120 g) Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 (approx. 30 g, a.d. glass) asparagus spears; 3 discs (approx. 18 g) razor-thin boiled ham; 3 TSP Oil; 1 disc (approx. 20 g) Processed cheese; several sheets Rocket salad; 80 g cherry tomatoes; 1 TABLESPOON White wine vinegar; 1/4 Beet Cress

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 kleine aardappelen (ongeveer 80 g)
1 (approx. 120 g) Chicken filet
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 (approx. 30 g, a.d. glass) asparagus spears
3 discs (approx. 18 g) razor-thin boiled ham
3 TSP Oil
1 disc (approx. 20 g) Processed cheese
several sheets Rocket salad
80 g cherry tomatoes
1 TABLESPOON White wine vinegar
1/4 Beet Cress

Directions

1
Wash the potatoes and cook in boiling water for 15 minutes. In the meantime, rinse the chicken filet and pat dry. Cut the chicken filet open to about 2/3 so that it can be unfolded.
2
Season meat with salt and pepper. Drain the asparagus and collect the liquid. Put ham and asparagus on the chicken filet, fold it up and fix it with wooden skewers. Drain and peel the potatoes.
3
Heat 1 teaspoon of oil in a frying pan, fry the fillet on each side for about 3 minutes. Add the potatoes. Deglaze with about 100 ml asparagus water. Put the cheese slice on the meat, cover and let it stew for about 5 minutes.
4
In the meantime, clean and wash the salad. Wash, clean and halve the tomatoes. Mix vinegar, salt, pepper and 2 teaspoons of oil. Season to taste, sprinkle on lettuce and tomatoes. Cut cress from the bed.
5
Serve chicken filet with potatoes and salad, sprinkle with cress.