Stuffed chicken fillets

Name: Stuffed chicken fillets
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken filets (100 g each); 4 TSP Double cream-; 7-10 Tbsp Cream cheese; some stem(s) Sage; 4 discs Parma ham; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 4 cl Cognac; 200 g Whipped cream; 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp Tomato; 7-10 Tbsp wooden sticks

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken filets (100 g each)
4 TSP Double cream-
7-10 Tbsp Cream cheese
some stem(s) Sage
4 discs Parma ham
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
4 cl Cognac
200 g Whipped cream
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp Tomato
7-10 Tbsp wooden sticks

Directions

1
Wash the chicken fillets, dab dry and cut a pocket into each. Place 1 teaspoon of cream cheese and 2 sage leaves on 1 slice of ham and roll up. Place ham rolls in the chicken pockets and close with wooden sticks.
2
Heat the oil in a pan and fry the fillets for about 10 minutes, turning them several times. Season with salt, pepper and paprika. Pull the remaining sage leaves briefly through the fat and place them on the fillets.
3
Remove the fillets. Deglaze the meat with cognac. Add cream and bring to the boil. Add sauce thickener while stirring and season to taste with salt, pepper and paprika. Arrange fillets and sauce on plates.
4
Garnish with tomatoes and sage. Green ribbon noodles taste good with it.