Chicken filet with herb cream

Name: Chicken filet with herb cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Pot of thyme; 1 Pot of sage; 150 g Double cream cream cheese; 4 Chicken fillets (approx. 120 g each); 2 Onions; 1 large red, yellow and green peppers; 1 Garlic clove; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon wheels and fresh herbs; 7-10 Tbsp wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Pot of thyme
1 Pot of sage
150 g Double cream cream cheese
4 Chicken fillets (approx. 120 g each)
2 Onions
1 large red, yellow and green peppers
1 Garlic clove
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon wheels and fresh herbs
7-10 Tbsp wooden skewers

Directions

1
Wash and chop the herbs and mix with cream cheese. Wash the fillets and dab dry. Cut a pocket into the fillets according to their length. Fill with cream cheese cream. Close the openings with wooden skewers.
2
Onions peel, in columns cut. Clean, wash and cut the peppers into bite-sized pieces. Peel garlic and press it through the garlic press. Heat the oil. Brown the fillets in it all around.
3
Add garlic, onion wedges and pieces of paprika. Season everything with salt and pepper. Fry over medium heat for about 10 minutes, turning occasionally. Season if necessary and add a few drops of lemon juice.
4
Serve garnished with lemon wheels and fresh herbs.