Stuffed chicken breast on vegetable bed

Ingredients

Directions

1. 1

   Clean and wash the broccoli and cut it into florets. Clean, peel and slice the kohlrabi. Blanch together in boiling salted water for about 3 minutes. Put deep-frozen peas in a large sieve. Pour broccoli and kohlrabi into the sieve on top of the peas, quench briefly and drain. Clean and wash the spring onions and cut them into long pieces. Spread the prepared vegetables in a large casserole dish (approx. 22 x 30 cm).

2. 2

   Cut meat as breast fillets with skin from the bone, wash and pat dry. Cut a deep pocket into each chicken fillet. Sort the spinach, wash and drain well. Puree with cream cheese. Season to taste with salt and pepper. Grate mozzarella and mix into the spinach cream. Fill about 2/3 of the mixture into the fillets. Mix the rest of the cream with the cream, if necessary season again. Spread the sauce on the vegetables.

3. 3

   Heat the oil in a coated pan. Season the fillets with salt and fry on both sides in the hot oil. Season with pepper and place on the vegetables with the skin facing upwards. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes. Wash the chervil, shake dry and pluck the leaves from the stems. Arrange meat and vegetables, sprinkle with chervil. Young potatoes taste good with it.