Stuffed chicken filets with bruschetta spinach and roast potatoes

Name: Stuffed chicken filets with bruschetta spinach and roast potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 Onions; 2 TABLESPOONS Butter; 1 TABLESPOON demerara sugar; 150 g Fresh goat cheese; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 4 Chicken fillets (approx. 150 g each); 800 g young potatoes; 3 Branches of rosemary; 7-10 Tbsp coarse sea salt; 11 TABLESPOONS Olive oil; 2 Eggs (size M); 125 g Breadcrumbs; 1 Garlic clove; 500 g Tomatoes; 200 g young leaf spinach; 1/2 bunch Basil; 100 g Whipped cream; 100 ml Vegetable broth; 7-10 Tbsp dark balsamic vinegar

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 Onions
2 TABLESPOONS Butter
1 TABLESPOON demerara sugar
150 g Fresh goat cheese
7-10 Tbsp Pepper
7-10 Tbsp Salt
4 Chicken fillets (approx. 150 g each)
800 g young potatoes
3 Branches of rosemary
7-10 Tbsp coarse sea salt
11 TABLESPOONS Olive oil
2 Eggs (size M)
125 g Breadcrumbs
1 Garlic clove
500 g Tomatoes
200 g young leaf spinach
1/2 bunch Basil
100 g Whipped cream
100 ml Vegetable broth
7-10 Tbsp dark balsamic vinegar

Directions

1
Peel the onions, dice 1 onion, put aside. Cut remaining onions into thin rings. Melt butter in a pan, fry onion rings in it. Sprinkle with sugar and fry over medium heat for g
2
Remove from the pan and let it cool down a little. Mix about 3/4 of the onions into the goat cheese, season with salt and pepper. Wash the meat, dab dry. Cut a deep pocket into each fillet, fill each with 1 tbsp. cream and squeeze lightly.
3
Set the rest of the cream aside.
4
Wash the potatoes thoroughly, cut or slice them thinly. Place in a gratin dish in the shape of a rosette. Wash the rosemary, remove the needles and chop finely. Sprinkle potatoes with rosemary and sea salt.
5
Sprinkle with 5 tablespoons of oil. Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 35-40 minutes.
6
Whisk the eggs in a deep plate, season with salt and pepper. Spread breadcrumbs in another deep plate. Turn fillets one after the other first in egg, then in breadcrumbs. Repeat the process again and again
7
Heat 4 tablespoons of oil in a frying pan. Fry the fillets on each side until golden brown. Put them into a gratin dish and put them in the oven about 10 minutes before the end of the baking time.
8
Peel garlic and dice finely. Wash, clean, quarter and seed the tomatoes. Cut into small cubes. Sort the spinach, wash and drain. Heat 2 tablespoons of oil in a wide saucepan. Fry diced onion and garlic in it.
9
Add the spinach and let something collapse. Add the tomatoes and cook briefly. Season with salt and pepper. Wash the basil and pluck the leaves. Remove spinach from the heat and stir in basil.
10
For the sauce, bring cream and stock to the boil. Stir in the rest of the cheese cream. Let simmer for 2-3 minutes until creamy. Season to taste with salt, pepper and vinegar. Arrange meat with spinach and sauce. Sprinkle with remaining onion rings.
11
Add gratin.