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🍽️ Chicken Breast Fillets with Cheese Filling

599 kcal · 30 min · 4 servings

Ingredients

• 125 g spinach
• salt
• 1 tsp rosemary needles
• 150 g sheep's cheese (feta)
• 50 g ricotta
• 2 tbsp breadcrumbs
• 1 egg yolk
• pepper (from the mill)
• 4 chicken breast fillets
• 1 tbsp parsley
• 2 bell peppers
• 1 bunch spring onions
• 2 garlic cloves
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• aluminum foil
• oil (for brushing)

Instructions

1. 1. Wash the fresh spinach thoroughly and remove any thick stems.
2. 2. Spin the spinach dry.
3. 3. Bring a small amount of salted water to a boil in a large pot.
4. 4. Add the spinach to the boiling water and let it wilt.
5. 5. Let the cooked spinach drain well.
6. 6. Squeeze the spinach slightly to remove excess liquid.
7. 7. Finely chop the spinach.
8. 8. Crumble the feta cheese finely.
9. 9. Mix the chopped spinach with the crumbled feta cheese.
10. 10. Add the ricotta to the mixture.
11. 11. Add the breadcrumbs to the mixture.
12. 12. Add the egg yolk to the mixture.
13. 13. Season the filling with salt and pepper to taste.
14. 14. Pound the chicken breast fillets flat.
15. 15. Season the fillets with salt and pepper.
16. 16. Cut four large pieces of aluminum foil.
17. 17. Grease the aluminum foil with a little olive oil.
18. 18. Place the chicken breast fillets skin-side down on the foil.
19. 19. Place the spinach-cheese mixture in the center of each fillet.
20. 20. Fold the meat from two sides over the filling towards the center.
21. 21. Roll up the fillets.
22. 22. Twist the ends of the rolls well to seal them.
23. 23. Place the chicken breast fillets in a baking dish.
24. 24. Preheat the oven to 180 degrees.
25. 25. Roast the fillets in the preheated oven for approx. 30 minutes.
26. 26. Wash the bell peppers thoroughly.
27. 27. Remove the stem and seeds of the bell peppers.
28. 28. Halve the bell peppers.
29. 29. Remove all white inner membranes of the bell peppers.
30. 30. Cut the bell peppers into very small cubes.
31. 31. Wash the spring onions.
32. 32. Clean the spring onions.
33. 33. Finely chop the white and light green parts of the spring onions.
34. 34. Mix the bell pepper cubes with the chopped spring onions.
35. 35. Peel the garlic.
36. 36. Press the garlic into the vegetable mixture.
37. 37. Stir the vinegar into the vegetable mixture.
38. 38. Stir the oil into the vegetable mixture.
39. 39. Season the vegetable mixture with salt and pepper.
40. 40. Serve the vegetable mixture together with the chicken breast fillets.

Nutrition per serving

• kcal: 599
• Protein: 58 g · Fett/Fat: 35 g · Carbs: 13 g