Exotic stuffed chicken filet

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4 2
Simply stick the fillets together with a wooden skewer so that the fruity mango filling does not run out during roasting
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 collar Spring onions
  • 300 g Sweet peas
  • 1 big red chili pepper
  • 200 g Couscous
  • 6 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2-3 TABLESPOONS Lemon juice
  • 4 Chicken filets (à approx. 175 g)
  • 75 g Mango chutney (glass)
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    Clean and wash spring onions and mangetouts. Clean, seed and wash the chilli. Cut spring onions and chili into thin rings.

  2. 2

    For the couscous Prepare the couscous according to the instructions on the packet. Stir in 3 tbsp. oil, chilli and spring onions. Season to taste with salt, pepper and lemon juice. Set aside.

  3. 3

    For the fillets, wash the meat, pat dry and cut a pocket into each piece. Fill them with chutney and pin them firmly with wooden skewers. Season fillets with salt and pepper.

  4. 4

    Heat 2 tablespoons of oil in a large ovenproof pan. Sauté the fillets on each side for about 2 minutes. Cook in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 8 minutes.

  5. 5

    In the meantime heat 1 tablespoon of oil in a second pan. Sauté the sugar snap peas for 3-5 minutes. Season with salt and pepper. Arrange everything. Yoghurt tastes good with it.

Nutrition Facts

KCAL
740 kcal
CARBS
56 g
FATS
31 g
PROTEINS
55 g