White asparagus with chicken fillets and spring herb sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cut off the woody ends. Wrap the asparagus in a damp cloth and keep cool. Wash the chicken fillets, dab dry and cut a pocket on each long side.

2. 2

   Drain the mozzarella and cut into slices. Wash and drain the basil and pluck off the leaves, except for a little to garnish. Season the inside of the chicken fillets with salt and pepper and fill with dried tomatoes, mozzarella and basil leaves.

3. 3

   Cover well with small wooden skewers or roulade needles. Put asparagus in plenty of boiling salted water. Add sugar and 10 g butter and cook the asparagus for 15-20 minutes, depending on the thickness. Heat the oil in a frying pan and fry the chicken fillets for about 12 minutes, turning them over.

4. 4

   Season the fillets with salt and pepper, wrap them in aluminium foil and let them rest for 4-5 minutes. In the meantime, wash the remaining herbs, dab dry and chop, except for a little bit for garnishing. Foam 100 g butter in a saucepan and let it brown slightly.

5. 5

   Remove from heat and stir in the spring herbs. Remove the skewers from the meat and cut the fillets into slices. Drain the asparagus well and arrange on a plate with the meat.

6. 6

   Spread some spring herb butter over the asparagus and serve garnished with the remaining herbs. Boiled potatoes taste good with it.

Nutrition Facts

KCAL
630 kcal

CARBS
9 g

FATS
42 g

PROTEINS
51 g