Chicken filet in ham coat

Name: Chicken filet in ham coat
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Potatoes; 400–500 g Celeriac; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 1-2 tablespoons (approx. 20 g) Walnut kernels; 1 small bunch of chives; 80 g Double cream cheese; 4 Chicken filets (à approx. 175 g); 4 thin slices of Parma or Serrano ham; 1-2 TABLESPOONS Oil; 2 stem(s) Parsley; 2 TABLESPOONS Butter; 100-150 ml Milk; 4 wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Potatoes
400–500 g Celeriac
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
1-2 tablespoons (approx. 20 g) Walnut kernels
1 small bunch of chives
80 g Double cream cheese
4 Chicken filets (à approx. 175 g)
4 thin slices of Parma or Serrano ham
1-2 TABLESPOONS Oil
2 stem(s) Parsley
2 TABLESPOONS Butter
100-150 ml Milk
4 wooden skewers

Directions

1
Peel, wash and chop the potatoes and celery. Cover and cook in salted water for about 20 minutes.
2
Chop the walnuts. Wash the chives, shake dry and cut into fine rings. Mix cream cheese, chives and walnuts. Season with pepper and possibly some salt.
3
Wash the chicken fillets and pat them dry. Cut each fillet in, but do not cut through, to create a pocket. Pour cream cheese filling into the fillets. Season fillets with pepper and wrap 1 slice of ham around each fillet.
4
Possibly stuck with wooden skewers.
5
Heat the oil in a pan. Fry the fillets for 12-15 minutes. Wash the parsley, shake dry and chop coarsely. Heat 1 tbsp. butter. Briefly toss the parsley in it. Drain potatoes and celery.
6
Heat milk and 1 tablespoon butter. Add to the potatoes and mash to puree. Season to taste with salt and nutmeg.
7
Arrange chicken fillets and mashed potatoes and celery. Drizzle with parsley butter. Serve with lamb's lettuce. Drink tip: strong white wine, for example a Chardonnay.