Chicken fillets with caramelized carrots
Medium
Main dishes
30 min
4 portions
Ingredients
- Baby carrots HORTEX 1 package
- Green peas HORTEX 1 package
- Chicken fillets 2
- Mint leaves 10
Preparation
Step 1
Season fillets with salt and pepper. By knife cut fillets to become ‘pockets’. Cook the peas till tender.
Step 2
Afterwards squeeze them lightly, season with salt and pepper and chopped mint leaves.
Step 3
That way prepared stuffing put into chicken pockets.
Step 4
Fasten them with toothpicks and fry for a couple of minutes on each side or until lightly golden.
Step 5
Transfer into an up to 160°C preheated oven for about 15 minutes. Meanwhile fry the carrots in butter.
Step 6
When they start becoming soft (aldente) add sugar cane and fry for a couple of minutes until they cover up with a thin layer of caramel.
Step 7
Place the carrots on plate and on top put the slantwise cut chicken fillets.
Serve with arugula.
