Chicken filet with sage filling

Name: Chicken filet with sage filling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 bunch Thyme; 6-10 Stem(s) Sage; 150 g Double cream cream cheese; 7-10 Tbsp white pepper, salt; 4 Chicken fillets (approx. 150 g each); 3 TABLESPOONS Oil (e.g. sun & olive); 2 Onions; 4 large peppers; 7-10 Tbsp (e.g. red, green and yellow); 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Lemon; 7-10 Tbsp wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 bunch Thyme
6-10 Stem(s) Sage
150 g Double cream cream cheese
7-10 Tbsp white pepper, salt
4 Chicken fillets (approx. 150 g each)
3 TABLESPOONS Oil (e.g. sun & olive)
2 Onions
4 large peppers
7-10 Tbsp (e.g. red, green and yellow)
1-2 TEASPOONS Lemon juice
7-10 Tbsp Lemon
7-10 Tbsp wooden skewers

Directions

1
Wash herbs, shake dry. Put something aside for garnishing. Pluck leaves from the stems and chop them up to 12-16 small sage leaves. Mix with cheese. Season to taste with pepper and salt if necessary
2
Wash the meat and pat dry. Cut one pocket in each. Fill with herb cheese and pin up with wooden skewers. Fry in 2 tablespoons of hot oil on each side for 6-8 minutes. Before turning, place 3-4 sage leaves on each side
3
In the meantime peel the onions and cut them into large slices. Clean and wash the peppers and cut them into large pieces. Season chicken filets with salt and pepper. Take out and keep warm
4
Heat 1 tablespoon of oil in the frying fat. Fry the bell peppers and onions for about 5 minutes, turning frequently. Season with salt, pepper and lemon juice. Arrange everything. Garnish with the rest of the herbs and lemon wheels. Bread or rice tastes good with it
5
Drink: light red wine