Stuffed chicken filet with Brussels sprouts

Name: Stuffed chicken filet with Brussels sprouts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 500 g Brussels sprouts; 4 Chicken filets; 50 g Walnut kernels; 125 g Double cream cream cheese; 1 1/2 TSP. Aiwar (spicy-hot spice paste); 4 long slices of bacon; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 200 ml Milk; 2-3 TEASPOONS Truffle butter; 1 TABLESPOON Butter or margarine; 7-10 Tbsp colourful pepper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
500 g Brussels sprouts
4 Chicken filets
50 g Walnut kernels
125 g Double cream cream cheese
1 1/2 TSP. Aiwar (spicy-hot spice paste)
4 long slices of bacon
2 TABLESPOONS Oil
7-10 Tbsp Pepper
200 ml Milk
2-3 TEASPOONS Truffle butter
1 TABLESPOON Butter or margarine
7-10 Tbsp colourful pepper

Directions

1
Peel, wash and chop the potatoes. Cook in boiling salted water for about 20 minutes. Clean and wash the Brussels sprouts
2
Wash the meat, dab dry and cut a pocket lengthwise into each
3
Chop the walnuts, of which 2 tsp. finely chop the nuts. Mix cheese, aiwar and finely chopped nuts. Fill meat pockets with it and wrap with bacon. Heat oil in a large pan. Fry the chicken fillets with the bacon seam side down, turn them, also fry them and season with pepper and a little salt. Fry gently at medium heat, turning occasionally, for another 15 minutes.
4
Cook the Brussels sprouts in boiling salted water for about 15 minutes. Drain the potatoes. Heat the milk, pour it into the potatoes and mash them to a puree. Stir in truffle butter. Season puree with salt
5
Roast the remaining walnuts in a pan without fat, remove. Melt the fat. Drain the Brussels sprouts and arrange in a bowl. Pour fat over them and sprinkle with walnuts. Arrange mashed potatoes, chicken fillets and sprouts on plates, sprinkle with pepper