Stuffed chicken fillets

Name: Stuffed chicken fillets
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 125 g each); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 2-3 stem(s) Thyme; 25 g freshly grated Parmesan cheese; 50 g Double cream cream cheese; 25 g Breadcrumbs; 1 egg (size M); 2 stem(s) flat leaf parsley; 4 discs (10 g each) smoked streaky bacon; 1 (approx. 300 g) Courgette; 2 TABLESPOONS Oil; 250 g ribbon noodles; 400 ml Vegetable broth (instant); 50 g Whipped cream; 50 ml dry white wine; 1-2 TABLESPOONS sauce thickener; 1 pinch Sugar; 7-10 Tbsp wooden sticks; 7-10 Tbsp parsley, basil and thyme

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 125 g each)
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
2-3 stem(s) Thyme
25 g freshly grated Parmesan cheese
50 g Double cream cream cheese
25 g Breadcrumbs
1 egg (size M)
2 stem(s) flat leaf parsley
4 discs (10 g each) smoked streaky bacon
1 (approx. 300 g) Courgette
2 TABLESPOONS Oil
250 g ribbon noodles
400 ml Vegetable broth (instant)
50 g Whipped cream
50 ml dry white wine
1-2 TABLESPOONS sauce thickener
1 pinch Sugar
7-10 Tbsp wooden sticks
7-10 Tbsp parsley, basil and thyme

Directions

1
Wash the meat and dab dry with kitchen paper. Cut a large pocket into the fillets with a sharp knife. Rub the inside with salt and pepper. Wash the thyme, dab dry and pluck the leaves from the stalks.
2
For the filling, mix parmesan, cream cheese, half of the thyme, breadcrumbs and egg. Quarter the filling and place in the fillets. Stick together with wooden sticks. Wash the parsley, dab dry and pluck the leaves from the stalks.
3
Place 1-2 parsley leaves on each fillet, fold up the bacon and place it on top of the fillet and pin it with a wooden stick. Wash the zucchini and cut off the ends. Cut the zucchini into long thin strips.
4
Heat the oil in a pan and fry the chicken fillets in it, then fry over medium heat for about 8 minutes, turning them over. In the meantime, put the noodles in boiling salted water and cook for about 10 minutes.
5
Add the courgette strips 1-2 minutes before the end of the cooking time. Remove the chicken fillets from the pan and keep warm. Deglaze frying fat with stock, cream and wine, bring to the boil and stir in sauce thickener. Bring to the boil again and season to taste with salt, pepper and sugar.
6
Pour the pasta into a sieve and drain. Pull the wooden skewers out of the fillets. Arrange fillets, some sauce and noodles with zucchini on a plate. Serve garnished with parsley, basil and thyme.
7
Add the rest of the sauce separately.