Stuffed chicken filet with feta cheese and olives

Name: Stuffed chicken filet with feta cheese and olives
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 medium sized chicken fillets (approx. 140 g each); 8 pitted black olives; 4 pieces of sheep's cheese (approx. 30 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 1 medium onion; 1 medium red and yellow pepper; 5-6 Stem(s) Thyme; 200 ml clear chicken stock (instant); 7-10 Tbsp Kitchen yarn

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 medium sized chicken fillets (approx. 140 g each)
8 pitted black olives
4 pieces of sheep's cheese (approx. 30 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
1 medium onion
1 medium red and yellow pepper
5-6 Stem(s) Thyme
200 ml clear chicken stock (instant)
7-10 Tbsp Kitchen yarn

Directions

1
Wash the chicken fillets, dab dry and cut a deep pocket. Cut olives in half. Fill chicken fillets with feta cheese and olives. Then tie with kitchen string, season with salt and pepper. Heat oil in a pan and fry the chicken fillets for about 5 minutes, turning them over.
2
In the meantime peel the onion and cut it into slices. Wash, clean and quarter the peppers. Wash the thyme, dab dry and, except for something to garnish, pluck off. Remove the chicken filets from the pan. Sauté onion in frying fat. Add paprika, deglaze with chicken soup and place chicken fillets on top. Cover and stew for about 10 minutes. Add thyme about 1 minute before the end of cooking time. Arrange chicken filets with bell pepper and onion on plates.
3
Add paprika, deglaze with chicken soup and place chicken fillets on top. Cover and stew for about 10 minutes. Add thyme about 1 minute before the end of cooking time. Arrange chicken filets with bell pepper and onion on plates. Garnish with the remaining thyme. Delicious with fresh flat bread