Chicken filet stuffed

Name: Chicken filet stuffed
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Chicken breasts (à approx. 400 g; with skin, on bone); 2 stem(s) Parsley; 1/2 bunch Thyme (esp. 1 tablespoon dried); 50 g Truffle liver sausage; 1-2 TABLESPOONS Cognac; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 glass (680 ml) Red cabbage; 50 g Cranberries; 2 TABLESPOONS Cranberries a.d.glass; 1 package (500 g) Rösti made from fresh potatoes (from the fresh potato counter); 2 TABLESPOONS clarified butter; 7-10 Tbsp Thyme and baby apples; 7-10 Tbsp wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Chicken breasts (à approx. 400 g; with skin, on bone)
2 stem(s) Parsley
1/2 bunch Thyme (esp. 1 tablespoon dried)
50 g Truffle liver sausage
1-2 TABLESPOONS Cognac
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 glass (680 ml) Red cabbage
50 g Cranberries
2 TABLESPOONS Cranberries a.d.glass
1 package (500 g) Rösti made from fresh potatoes (from the fresh potato counter)
2 TABLESPOONS clarified butter
7-10 Tbsp Thyme and baby apples
7-10 Tbsp wooden skewers

Directions

1
Cut chicken fillets with the skin from the bone, wash and pat dry. Wash and chop the herbs. Mix half of the herbs, liverwurst and cognac. Cut a pocket into each fillet and fill with the refined liver sausage.
2
Push the remaining herbs under the skin. Pin with wooden skewers. Heat oil in a pan. Brown the fillets in it all around. Season with salt and pepper. Fry for about 15 minutes at medium heat until done.
3
Simmer red cabbage and cranberries for about 10 minutes. Refine with cranberries. Fry the roast dough by the spoonful in hot lard while turning it golden brown. Arrange fillets, red cabbage and Rösti in portions.
4
Serve garnished as desired with fresh thyme and small apples from the tin.