Breaded chicken fillets filled with ham and herb cream cheese on spaghetti and cabbage nests
very easy
40 mins
40 mins
Ingredients
- 150 g cherry tomatoes
- 150 g young spinach
- 2 thin slices of cooked ham
- 1 (approx. 300 g) small head pointed cabbage
- 1 TEASPOON + 3 tablespoons oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 200 g Spaghetti
- 4 Chicken filets (à approx. 175 g)
- 4 TSP Double cream herb cream cheese
- 2 Eggs (size M)
- 2-3 TABLESPOONS Flour
- 100 g Breadcrumbs
- 1 TEASPOON Butter or margarine
- 200 g Whipped cream
Directions
- 1
Wash the tomatoes. Wash the spinach and drain well. Halve the ham slices. Clean the cabbage, quarter it and remove the stalk. Cut quarter into fine strips
- 2
Heat 1 teaspoon of oil in a saucepan. Steam spinach for 1-2 minutes until it collapses. Season with salt, pepper and nutmeg and let it cool down in a bowl. Prepare pasta in boiling salted water according to package instructions
- 3
Wash the chicken and pat dry. Cut one pocket horizontally on each long side. Spread a teaspoon of cream cheese in each pocket, then fill with spinach and ham
- 4
Beat the eggs in a deep plate, season with salt and pepper. Turn the meat first in flour, then in the egg and finally in breadcrumbs. Heat 2 tablespoons of oil in a large frying pan. Fry the fillets for 10-12 minutes at medium heat, turning them over.
- 5
Drain the pasta. Heat the fat in a pan. Sauté cabbage for 3-4 minutes, deglaze with cream. Season cabbage with salt, pepper and nutmeg and simmer for about 5 minutes
- 6
Heat 1 tablespoon of oil in a frying pan. Fry the tomatoes for about 4 minutes. Mix noodles with cabbage. Arrange meat and noodles on plates. Spread tomatoes over them and serve immediately
Nutrition Facts
810 kcal
60 g
36 g
60 g
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