Stuffed chicken filet with pesto and vegetable spaetzle

Name: Stuffed chicken filet with pesto and vegetable spaetzle
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g frozen peas; 100 g Butter cheese; 8 discs (15 g each) Black Forest ham; 4 Chicken fillets (approx. 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (500 g) fresh spaetzle (refrigerated shelf); 4 TABLESPOONS green pesto; 7-10 Tbsp wooden skewers

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 g frozen peas
100 g Butter cheese
8 discs (15 g each) Black Forest ham
4 Chicken fillets (approx. 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (500 g) fresh spaetzle (refrigerated shelf)
4 TABLESPOONS green pesto
7-10 Tbsp wooden skewers

Directions

1
Defrost the peas. For the filling, cut the cheese into 4 thick pieces. Wrap each cheese with 2 slices of ham. Wash the meat and dab dry. Cut a pocket into each fillet with a sharp knife. Spread the filling in it and stick together with 2 wooden skewers
2
Heat the oil in a coated pan, fry the meat well all round, then fry over a low to medium heat for a further 10-12 minutes, turning. Season with salt and pepper
3
In the meantime, let the spaetzle steep in boiling salted water according to the instructions on the packet, pour onto a sieve and drain. Simmer peas in boiling water for 1-2 minutes, drain and drain
4
In a bowl mix spaetzle and peas with pesto. Arrange chicken fillets with the spaetzle mixture