Chicken filet with wild garlic filling and light lime sauce
easy
35 mins
35 mins
Ingredients
- 1 Lime
- 1/2 bunch Wild garlic
- 4 TABLESPOONS Cream cheese (17 % fat absolute)
- 7-10 Tbsp Salt
- 200 g Wild rice mixture
- 4 Chicken filets (à approx. 175 g)
- 7-10 Tbsp Pepper
- 1 red onion
- 2 TABLESPOONS Olive oil
- 200 ml Chicken bouillon
- 1 TEASPOON Cornstarch
- 7-10 Tbsp Sugar
- 150 g frozen peas
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash lime hot, grate dry and grate peel. Wash wild garlic, dab dry, remove coarse stalks and chop leaves finely. Mix wild garlic, lime peel and cream cheese with a fork, season with a little salt.
- 2
Prepare rice in boiling salted water according to package instructions. Wash the meat, dab dry. Cut a pocket into it and season with salt and pepper. Add 1-2 tablespoons of cream cheese filling each. Pin with wooden skewers.
- 3
Peel the onion and cut into strips. Heat the oil in a coated pan. Sauté the onion in it and take it out. Put the chicken fillets in the oil and fry them for about 5 minutes while turning them. Place the meat on a baking tray and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes.
- 4
Halve the lime and squeeze 1 half. Heat the frying pan again, deglaze with stock and lime juice and bring to the boil. Mix starch with a little water. Bind the stock slightly with it, season with some salt, pepper and sugar.
- 5
2-3 minutes before the end of the cooking time, add the peas to the rice without defrosting them and cook at the same time. Drain rice and peas and return to the pot. Fold in the onion strips and warm them up. Arrange meat, vegetable rice and sauce.
- 6
Cut the remaining 1/2 lime into slices and add.
Nutrition Facts
470 kcal
44 g
11 g
49 g
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