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.
Baby carrots Hortex – 400 g
2 chicken fillets
10 mint leaves
4 tablespoons sugar cane
3-5 tablespoons olive oil
2 tablespoons butter
arugula
salt,pepper
