Stuffed chicken filets with mozzarella and tomatoes to potato cookies

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes. Cook in boiling salted water for about 20 minutes. Drain the potatoes, let them evaporate and press them through a potato press while still hot. Season potato mixture with salt and nutmeg.

2. 2

   Form a roll (5-6 cm Ø) from the mixture and cut into 12-14 thalers.

3. 3

   Clean, wash and chop the tomatoes. Drain mozzarella and cut balls in half. Mix tomatoes and mozzarella with pesto. Wash the meat, dab dry and cut a pocket into each.

4. 4

   Fill pockets with 1 tablespoon of tomato salad, cover with wooden skewers. Season fillets with salt and pepper. Heat 3 tablespoons of oil in a pan and fry the fillets on both sides. Remove from the pan and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

5. 5

   manufacturer) cook for about 12 minutes.

6. 6

   Heat 4 tablespoons of oil in portions in a coated frying pan. Fry the thalers in portions at medium heat until golden brown, turning them over. Keep the finished potato cookies warm. Wash basil, shake dry and pluck leaves from the stalk.

7. 7

   Take the chicken fillets out of the oven and cut them into slices. Arrange potato cookies, slices of fillet and tomato salad on plates. Garnish salad with basil.

Nutrition Facts

KCAL
500 kcal

CARBS
23 g

FATS
26 g

PROTEINS
45 g