Saltimbocca with artichokes au gratin
easy
30 mins
30 mins
Ingredients
- 1 can(s) (425 ml) Artichoke hearts
- 75 g soft butter or margarine
- 1 egg (size M)
- 2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS flaked almonds
- 4 (à 100 g) Chicken filets
- 4 discs (10 g each) Parma ham
- 12 Tarragon leaves
- 1 TABLESPOON Oil
- 1 red chilli pepper
- 7-10 Tbsp Chillies and tarragon
- 7-10 Tbsp Cling film
- 4 wooden skewers
Directions
- 1
Drain and halve the artichoke hearts. Stir the fat until creamy. Add egg and breadcrumbs and stir until smooth. Season with salt and pepper. Fold in the flaked almonds.
- 2
Place the artichokes in an ovenproof dish and spread almond butter over them. Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes until golden brown. In the meantime, wash the chicken fillet, pat dry and tap it slightly flatter between 2 layers of cling film. Season with salt and pepper. Cover each layer with a slice of ham and 3 tarragon leaves. Fold them into a bag and pin them with wooden skewers. Heat oil in a pan. Fry the filled fillets for about 2 minutes on each side. Halve the chilli pepper, remove the seeds, wash and cut into small cubes.
- 3
Fold them into a bag and pin them with wooden skewers. Heat oil in a pan. Fry the filled fillets for about 2 minutes on each side. Halve the chilli pepper, remove the seeds, wash and cut into small cubes. Arrange artichokes and Saltimbocca on 4 plates. Serve garnished with chillies and tarragon
Nutrition Facts
430 kcal
16 g
26 g
30 g
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