Stuffed chicken breast in ham coat with mashed potato and celery
very easy
40 mins
40 mins
Ingredients
- 600 g Potatoes
- 400–500 g Celeriac
- 7-10 Tbsp Salt
- 125 g Lamb's lettuce
- 20 g Walnut kernel halves
- 1 spring onion
- 80 g Double cream cream cheese
- 7-10 Tbsp Pepper
- 4 Chicken filets (à approx. 175 g)
- 4 thin slices of Black Forest Ham
- 3 TABLESPOONS Oil
- 2 stem(s) Parsley
- 2 TABLESPOONS Butter
- 100-150 ml Milk
- 7-10 Tbsp grated nutmeg
- 1 small onion
- 3 TABLESPOONS Cider vinegar
- 1/2 TEASPOON medium hot mustard
- 1/2 TEASPOON Honey
- 4 wooden skewers
Directions
- 1
Potatoes peel, wash and halve, possibly quarter. Celery peel and cut into small pieces. Cook potatoes and celery in salted water for about 20 minutes. Clean lamb's lettuce and wash thoroughly
- 2
Chop the walnuts finely. Clean and wash spring onion and cut or chop into small cubes. Mix cream cheese, spring onion and walnuts, season with salt and pepper
- 3
Wash the chicken fillets, dab dry and cut a pocket horizontally on the side. Fill the cream cheese filling into the pockets and close with a wooden skewer. Season the fillets with salt and pepper and wrap each with a slice of ham
- 4
Heat 1 tablespoon of oil in a frying pan. Fry the fillets for 12-15 minutes at medium heat, turning them over. Wash parsley, shake dry and chop finely. Melt 1 tablespoon butter, add parsley and remove from heat. Drain potatoes and celery. Heat milk and 1 tablespoon butter. Add the milk to the potatoes and mash to puree. Season to taste with salt, pepper and nutmeg
- 5
Peel onion and cut into thin rings. Mix vinegar and mustard. Season with salt, pepper and honey. Fold in 2 tablespoons of oil. Mix vinaigrette, onion rings and lamb's lettuce. Arrange chicken fillets and mashed potatoes and sprinkle with parsley butter. Add the salad
Nutrition Facts
550 kcal
24 g
27 g
52 g
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