Chicken filet in savoy cabbage ham coat

Name: Chicken filet in savoy cabbage ham coat
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Heads (approx. 600 g each) Savoy cabbage; 1 stalk of rosemary (or 1 teaspoon dried); 4 Chicken fillets (approx. 140 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs finely sliced cottage ham (approx. 12 g each); 4 TABLESPOONS Oil; 1 Onion; 150 g Cream cheese with herbs from Provence; 7-10 Tbsp Rosemary and black olives; 7-10 Tbsp Kitchen yarn

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Heads (approx. 600 g each) Savoy cabbage
1 stalk of rosemary (or 1 teaspoon dried)
4 Chicken fillets (approx. 140 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs finely sliced cottage ham (approx. 12 g each)
4 TABLESPOONS Oil
1 Onion
150 g Cream cheese with herbs from Provence
7-10 Tbsp Rosemary and black olives
7-10 Tbsp Kitchen yarn

Directions

1
Cut 12 outer savoy cabbage leaves from the stalk, wash. Blanch leaves for 1-2 minutes in boiling water, drain. Cut the remaining savoy cabbage into quarters and remove the stalk. Cut cabbage into fine strips, wash and drain. Wash rosemary, dab dry, remove needles from stalks, chop. Wash chicken fillets and pat dry.
2
Rub all around with salt, pepper and rosemary. Wrap each fillet with 2 slices of ham. Place 3 cabbage leaves slightly on top of each other. Wrap 1 chicken fillet in each. Wrap with kitchen string. Heat 3 tablespoons of oil in a roaster. Fry the chicken parcels briefly until golden brown. Season with salt and pepper. Deglaze with 1/2 litre water. Braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 30 minutes. In the meantime peel and finely dice the onion. Heat 1 tablespoon of oil in a pan.
3
Fry the chicken parcels briefly until golden brown. Season with salt and pepper. Deglaze with 1/2 litre water. Braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 30 minutes. In the meantime peel and finely dice the onion. Heat 1 tablespoon of oil in a pan. Fry the diced onion and cabbage strips for about 5 minutes. Season with salt and pepper. Take out the chicken parcel. Mix cream cheese and stock. Serve chicken parcels, cabbage and sauce garnished with rosemary and olives. Serve with new boiled and fried potatoes
4
Fry the diced onion and cabbage strips for about 5 minutes. Season with salt and pepper. Take out the chicken parcel. Mix cream cheese and stock. Serve chicken parcels, cabbage and sauce garnished with rosemary and olives. Serve with new boiled and fried potatoes