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🍽️ Poitrine de poulet farcie aux pêches

697 kcal · 30 min · 4 portions

Ingrédients

• 4 filets de poitrine de poulet
• Sel
• Poivre (du moulin)
• 150 g de fromage râpé (par ex. Emmental)
• 2 pêches fermes (des nectarines sont aussi possibles)
• 100 g de farine
• 3 œufs
• 120 g de chapelure
• beaucoup d'huile

Préparation

1. 1. Make a horizontal cut into the chicken breast fillets, but do not cut all the way through. Open the meat like a book. Pound it flat with a meat mallet. Season it with salt and pepper. Sprinkle the inside evenly with grated cheese.
2. 2. Peel the peaches. Cut them in half and remove the pits. Cut the fruit into pieces. Place the peach pieces on the cheese (half a peach per fillet). Carefully fold the meat back together. Secure the filling with toothpicks.
3. 3. Coat the meat sequentially in flour, beaten eggs, and breadcrumbs. Fry it in plenty of hot oil for 8 to 10 minutes until golden brown on all sides. Place it on kitchen towels to drain the fat. Slice it. Serve it with parsley rice.

Nutrition par portion

• kcal: 697
• Protein: 67 g · Fett/Fat: 26 g · Carbs: 46 g