Chicken fillets with caramelized carrots

4 OS
Main dich
30 minutes

Season fillets with salt and pepper. By knife cut fillets  to become ‘pockets’. Cook the peas till tender. Afterwards squeeze them lightly, season with salt and pepper and chopped mint leaves. That way prepared stuffing put into chicken pockets. Fasten them with toothpicks and fry for a couple of minutes on each side or until lightly golden. Transfer into an up to 160°C preheated oven for about 15 minutes. Meanwhile fry the carrots in butter. 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. Place the carrots on plate and on top put the slantwise cut chicken fillets. Serve with arugula.

Shopping list

Baby carrots Hortex – 400 g

Green peas Hortex – 1 package

2 chicken fillets

10 mint leaves

4 tablespoons sugar cane

3-5 tablespoons olive oil

2 tablespoons butter

arugula

salt,pepper

Other dishes
in this category
Baked cod served with peas puree
Baked cod served with peas puree

Look at the recipe
Mexican style chicken
Mexican style chicken

Look at the recipe