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🍽️ Chicken breast with beans

741 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (approx. 150 g each)
• 4 handfuls herbs (e.g. watercress, basil, parsley)
• 100 g ricotta
• salt
• pepper
• 2 tbsp lemon juice
• 1 pinch lemon zest
• 4 slices Parma ham
• 4 tbsp vegetable oil
• 150 ml dry white wine
• 100 ml poultry broth
• 250 green beans
• 2 sprigs savory
• 250 ml whipping cream

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Rinse the meat under cold water and pat it dry with kitchen paper.
3. 3. Cut a pocket into the side of each fillet without cutting all the way through.
4. 4. Rinse the herbs and chop them finely.
5. 5. Mix about half of the herbs with the ricotta.
6. 6. Season the cream with salt, pepper, lemon juice, and lemon zest.
7. 7. Stuff the chicken breast fillets with the herb ricotta cream.
8. 8. Wrap each fillet with a slice of ham.
9. 9. Secure the ham wraps with kitchen twine or toothpicks.
10. 10. Heat the oil in a casserole dish.
11. 11. Fry the chicken fillets on all sides until golden brown.
12. 12. Deglaze the meat with the wine.
13. 13. Add some broth.
14. 14. Place the casserole dish in the oven and bake the chicken for approx. 20 minutes.
15. 15. Wash the beans under running water.
16. 16. Remove the ends and strings of the beans.
17. 17. Cook the beans together with the thyme in salted water for approx. 8 minutes.
18. 18. Remove the finished chicken from the casserole dish.
19. 19. Let the meat rest for a short time.
20. 20. Stir the cream and the remaining herbs into the sauce.
21. 21. Season the sauce with salt and pepper.
22. 22. Distribute the meat onto the plates.
23. 23. Pour the sauce over the meat.
24. 24. Add the beans.
25. 25. Serve the dish with watercress and mashed potatoes as desired.

Nutrition per serving

• kcal: 741
• Protein: 66 g · Fett/Fat: 41 g · Carbs: 21 g