Chicken filet in puff pastry with plum filling

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate puff pastry sheets and defrost at room temperature for about 30 minutes. Wash the parsley and basil, dab dry and pluck the leaves from the stalks. Wash the chicken fillets, dab dry and place them with the smooth outside on the work surface. Season the inside with salt and pepper and cover with basil and parsley. Put plums on one half each, roll up the meat and wrap it tightly with the breakfast bacon. Heat oil in a pan and fry the filled fillets all around.

2. 2

   Drain on kitchen paper and let cool off. Deglaze the meat with 200 ml water and cream, except for a teaspoon. Stir in the seasoning composition and sauce thickener and bring to the boil while stirring. Season to taste with salt, pepper, lemon peel and juice. Place the puff pastry slices on top of each other, roll out thinly and wrap the chicken fillets in it. Cut off any excess dough, roll out again and cut into strips. Mix egg yolk and remaining cream, spread on the puff pastry and decorate with the strips. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 225°C/ gas: level 4) for approx. 20 minutes. Leave to rest in the switched off oven for 5-10 minutes. Meanwhile peel onion and garlic. Finely dice the onion and press the garlic through a garlic press. Sort the spinach and wash thoroughly several times.

3. 3

   Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 225°C/ gas: level 4) for approx. 20 minutes. Leave to rest in the switched off oven for 5-10 minutes. Meanwhile peel onion and garlic. Finely dice the onion and press the garlic through a garlic press. Sort the spinach and wash thoroughly several times. Heat the fat in a saucepan, fry the onions and garlic until translucent and add the dripping wet spinach. Let the spinach collapse and bring to the boil. Season with salt, pepper and nutmeg. Cook the pasta in plenty of boiling salted water for about 5 minutes. Pour onto a sieve, drain and fold into the spinach. Cut the chicken filet into slices, arrange it with the noodles on a plate and pour the sauce over it. Sprinkle with parmesan slices and serve garnished with lemon and herbs as desired

4. 4

   Let the spinach collapse and bring to the boil. Season with salt, pepper and nutmeg. Cook the pasta in plenty of boiling salted water for about 5 minutes. Pour onto a sieve, drain and fold into the spinach. Cut the chicken filet into slices, arrange it with the noodles on a plate and pour the sauce over it. Sprinkle with parmesan slices and serve garnished with lemon and herbs as desired

5. 5

   Preparation time approx. 1 1/2 hours

Nutrition Facts

KCAL
880 kcal

CARBS
71 g

FATS
48 g

PROTEINS
38 g