Stuffed Chicken Filets With Bruschetta Spinach And Roast Potatoes Recipe
Peel the onions, dice 1 onion, put aside. Cut remaining onions into thin rings. Melt butter in a pan, fry onion rings in it.
Keywords
- hearty
- Summer
- very easy
- Meat
- Poultry
- Vegetables
- Potatoes
Ingredients
- 6 Onions
- 2 TABLESPOONS Butter
- 1 TABLESPOON demerara sugar
- 150 g Fresh goat cheese
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 4 Chicken fillets (approx. 150 g each)
- 800 g young potatoes
- 3 Branches of rosemary
- 7-10 Tbsp coarse sea salt
- 11 TABLESPOONS Olive oil
- 2 Eggs (size M)
- 125 g Breadcrumbs
- 1 Garlic clove
- 500 g Tomatoes
- 200 g young leaf spinach
- 1/2 bunch Basil
- 100 g Whipped cream
- 100 ml Vegetable broth
- 7-10 Tbsp dark balsamic vinegar
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