Stuffed chicken breast
easy
45 mins
45 mins
Ingredients
- 4 Chicken filets (125 g each)
- 75 g streaky smoked bacon
- 2 discs Toast
- 2 TABLESPOONS Tomato paste
- several sheets Sage
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 7-10 Tbsp wooden skewers
- 250 g Spätzle
- 7-10 Tbsp Salt
- 1 (200 g) Stalk leek (leek)
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp Pepper
- 7-10 Tbsp some sage and parsley leaves
- 1 Onion
- 1 TEASPOON clear chicken stock (instant)
- 1 package (200 g) strained tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Wash the chicken meat and pat dry. Cut one pocket in each. For the filling, finely dice bacon and toast. Leave out the bacon in a hot pan. Add toasted bread, stir in tomato paste and sage.
- 2
Season with salt and pepper. Pour the mixture into the chicken fillets and add with wooden skewers. Put the spaetzle in boiling salted water and cook for 12-15 minutes. In the meantime heat up oil in a pan.
- 3
Fry the meat for about 10 minutes from both sides. Clean and wash the leek and cut into fine rings. Heat the fat. Steam the leek for 3-5 minutes. Season with salt and pepper. Keep meat warm.
- 4
Peel and finely chop the onion. Sauté in frying fat. Add chicken soup and tomatoes and let it boil down a bit. Season sauce with salt and pepper. Drain and drain the spaetzle and mix with the leek.
- 5
Season the chicken fillets and arrange on a plate with the leek noodles. Pour a little sauce over it. Remaining sauce extra is enough. Garnish with sage and parsley leaves if desired.
Nutrition Facts
520 kcal
26 g
30 g
36 g
More Delicious Recipes
