Stuffed chicken filets with turnip purée

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Clean and shine the mushrooms. Cut 300 g mushrooms into small cubes, 100 g into slices. Peel onions. Finely dice 1 onion, halve the other and cut into slices. Heat 1 tablespoon of oil in a pan. Sauté onion and mushroom cubes for 3-4 minutes and season with salt and pepper. Wash the herbs and dab dry.

2. 2

   Finely chop parsley leaves and leaves of 4 mojaran stalks. Add breadcrumbs, 2/3 of the herbs and egg yolk to the mixture. Peel and chop the turnip. Peel, wash and chop the potatoes. Cook turnip and potatoes in plenty of lightly salted water for about 25 minutes until soft. Wash the meat, dab dry and cut a deep pocket across. Season meat with salt and pepper and fill the mushroom mixture into the pockets. Wrap each filled chicken fillet with 2 slices of bacon and pin it with a toothpick. Heat 1 tablespoon of oil in a pan. Fry the meat until golden brown all around and place on a baking tray. Finish cooking in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Warm up the milk. Drain off the vegetable water.

3. 3

   Wrap each filled chicken fillet with 2 slices of bacon and pin it with a toothpick. Heat 1 tablespoon of oil in a pan. Fry the meat until golden brown all around and place on a baking tray. Finish cooking in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Warm up the milk. Drain off the vegetable water. Mash turnips and potatoes, add milk and season to taste with pepper, nutmeg and possibly salt. Keep puree warm. Heat 1 tablespoon of butter in a pan and fry the onion and mushroom slices for 3-4 minutes. Add 4 tablespoons of butter, season to taste with salt and pepper and add the remaining herbs. Remove the chicken fillets from the oven and cut them into slices. Arrange chicken slices, buttered mushrooms and turnip purée. Garnish with pink berries

4. 4

   Mash turnips and potatoes, add milk and season to taste with pepper, nutmeg and possibly salt. Keep puree warm. Heat 1 tablespoon of butter in a pan and fry the onion and mushroom slices for 3-4 minutes. Add 4 tablespoons of butter, season to taste with salt and pepper and add the remaining herbs. Remove the chicken fillets from the oven and cut them into slices. Arrange chicken slices, buttered mushrooms and turnip purée. Garnish with pink berries

Nutrition Facts

KCAL
560 kcal

CARBS
32 g

FATS
27 g

PROTEINS
45 g