Stuffed chicken filet with snow peas, yoghurt-mint dip and couscous
very easy
45 mins
45 mins
Ingredients
- 300 g Sweet peas
- 7-10 Tbsp Salt
- 4 Spring onions
- 1 big red chili pepper
- 4-5 Stem(s) Mint
- 200 g Greek yoghurt (10 % fat)
- 3-4 Tbsp Lemon juice
- 200 g Couscous
- 6 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 100 g Blue cheese (e.g. Saint Agur)
- 4 Chicken filets (à approx. 175 g)
- 75 g Mango-ginger chutney
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean and wash the sugar snap peas and cook in boiling salted water for about 3 minutes. Drain, rinse and drain. Clean and wash spring onions and cut them into fine diagonal rings. Wash, dry grate and cut the chillies into rings.
- 2
Remove white seeds. Wash mint, shake dry and cut into fine strips, except for a little to garnish. Mix yoghurt, 1 tablespoon lemon juice and mint strips, except for a few for garnishing.
- 3
Cover and place in a cool place.
- 4
Prepare the couscous according to the package instructions. Stir in 3 tbsp. oil, chilli and spring onions. Season to taste with salt, pepper and lemon juice. Set aside. Cut cheese into cubes. Wash meat, dab dry.
- 5
Cut a pocket into each piece. Fill with chutney and cheese. Stick them with wooden skewers. Heat 2 tablespoons of oil in a large coated pan. Season meat with salt and fry on each side for about 2 minutes.
- 6
Take them out, place them side by side on a baking tray and cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 8 minutes.
- 7
In the meantime, heat 1 tablespoon of oil in a frying pan. Sauté the sugar snap peas in it for 2-3 minutes while turning. Season with salt and pepper. Remove chicken fillets from the oven and arrange on plates with couscous salad and mangetouts.
- 8
Add dip. Garnish with remaining mint.
Nutrition Facts
710 kcal
56 g
31 g
55 g
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