Filled chicken chest with mushrooms
4 Cockerel breast filet
1 large Carrot (n)
1 small Bulb (n)
250 g Champignons
1 tl Oil
2 EL Oil
Parsley
100 g Frischkäse with herbs
1 Yolk
Salt and pepper
⅛ litres Gemüsebrühe
2 EL RAMA Cremefine for cooking
Cheese, more rubbed
Preparation
Filets wash, drying dab and laterally a bag in each case cut.
Carrot peel, wash and finely cubes. Bulb peel, chop, mushrooms deseam and wash. 1/4 of it finely chop. Remainder in disks cut.
1 tl oil heat up. Bulb and chopped mushrooms therein strongly anbraten. Cooling leave.
Parsley wash and finely chop. With Frischkäse and yolk under the mushroom mixture agitate, pepper. Filets thereby fill and zustecken. Note: Something matscht, does to the taste however no abort! Still filling should be remaining, these into an accumulating form give.
2 EL oil in a large pan heat up. Filets therein per side approx. 5 minutes roast. Spices and into the accumulating form give. Mushroom disks and carrots in the roast fat approx. 2 minutes roast, pepper. Hühnerbrühe cast on. To boil up and a little in-cook leave. Cream fine add. The Gemüsesud over the chicken breasts give. Something cheese on the breasts strews and in the baking-oven with 170 degrees approx. 15 to 20 minutes over-bakes.
In addition rice or Baguette tastes us very well. |
