Stuffed chicken fillets on tomato noodles
easy
45 mins
45 mins
Ingredients
- 1 collar Spring onions
- 1 Pot of basil
- 150 g Double cream cream cheese
- 12 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Chicken filet (approx. 125 g each)
- 50 g Parmesan cheese
- 1 egg (size M)
- 4 TABLESPOONS Flour
- 5 TABLESPOONS Sunflower oil
- 300 g ribbon noodles
- 250 g cherry tomatoes
- 2 TABLESPOONS Tomato paste
- 200 ml Vegetable broth
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean and wash spring onions and cut into fine strips. Wash basil, shake dry. Pluck the leaves from the stems and chop them, except for a little bit for garnishing. Mix cream cheese, 4 tablespoons breadcrumbs, half basil and half strips of spring onions and season to taste with salt and pepper.
- 2
Wash the meat, dab dry and cut a pocket into each fillet. Spread cheese cream in the meat pockets and pin openings with wooden skewers. Season fillets with salt and pepper. Grate cheese. Mix 8 tablespoons breadcrumbs and cheese. Whisk the egg in a deep plate. Turn fillets one after the other in flour, egg and breadcrumbs
- 3
Heat 4 tablespoons of oil in a frying pan. Fry the fillets for about 15 minutes, turning them over. In the meantime prepare noodles in boiling salted water according to instructions on the packet. Wash and halve the tomatoes. Heat 1 tablespoon of oil and braise the tomatoes for about 10 minutes. After about 5 minutes add the remaining spring onions, tomato paste and stock. Season to taste with salt, pepper and remaining basil. Drain the pasta. Add sauce and noodles to the pot and mix. Arrange meat and noodles on plates. Garnish with basil
Nutrition Facts
820 kcal
87 g
30 g
49 g
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