Stuffed chicken breast with carrot vegetables

Name: Stuffed chicken breast with carrot vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Garlic clove; 1 Spring onion; 150 g Double cream cream cheese with herbs; 4 (150 g each) Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Breakfast bacon (Bacon); 750 g Carrots; 1-2 TABLESPOONS Oil; 1 Onion; 1 package (300 g) Rösti-Taler; 1/2 bunch Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Garlic clove
1 Spring onion
150 g Double cream cream cheese with herbs
4 (150 g each) Chicken filets
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Breakfast bacon (Bacon)
750 g Carrots
1-2 TABLESPOONS Oil
1 Onion
1 package (300 g) Rösti-Taler
1/2 bunch Parsley
7-10 Tbsp wooden skewers

Directions

1
Peel the garlic and press it through a garlic press. Clean and wash the spring onion and cut into small rings. Mix cream cheese, garlic and spring onion. Wash chicken fillets thoroughly, dab dry, rub with salt and pepper and cut open the long side.
2
Fill the chicken fillets with the cream cheese and stick them together with wooden skewers. Wrap with bacon and cook in the preheated oven (electric cooker: 175°C/ gas: level 2) for about 30 minutes. In the meantime, clean, wash and cut the carrots into pieces.
3
Cook in boiling salted water for 12-15 minutes. Heat the oil in a pan and fry the Rösti Taler in it for 5-7 minutes on each side. Peel and finely dice the onion. Remove the Rösti Taler from the pan and fry the diced onion in the oil until transparent.
4
Wash the parsley, dab dry and chop finely, except for a little to garnish. Arrange one chicken filet, Rösti-Taler, carrots with the onions and chopped parsley on each plate.
5
Garnish with parsley leaves.