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Chicken Breast Fillet with Cream Cheese Filling Wrapped in Ham

A tender chicken breast fillet with a Mediterranean filling, all coated in crispy ham. A wonderful mix of creamy cream cheese, low-fat meat, and fresh herbs!

Friends or parents come to visit. Do you want to be able to prepare something delicious and sit comfortably at the table instead of having to disappear into the kitchen all the time for the dish? Then try this savory stuffed and wrapped chicken breast fillet. Then you can be a relaxed hostess!

Ingredients for 4 persons

– 600g chicken breast fillet
– 200g cream cheese
– a handful of fresh basil
– Pesto Verde from the jar
– a layer of raw ham (e.g. Black Forest)
– 3 large tomatoes
– 1-2 balls of mozzarella
– Salt
– Pepper

Preparation

  1. Wash the meat, pat dry and divide or third the breast fillets – depending on the desired size. Also, make a slit on one side of each piece to create a pocket for the filling. Rub on all sides with salt and pepper.
  2. Finely chop the basil, and mix with salt, pepper, and cream cheese to form a creamy mass.
  3. Use a knife to spread a thin layer of pesto Verde into each pocket. Then distribute the cream cheese mixture into the pockets and wrap the raw ham around the breast fillet pieces. (Perhaps fix the edges of the pockets with a toothpick).
  4. Set up a pan with some olive oil and sear the filled chicken pockets in it so that the ham becomes crispy. Then remove the meat from the pan and place it in a casserole dish.
  5. Finely dice the tomatoes, finely dice the mozzarella and distribute both mixed over the chicken breast fillets. Drizzle some with olive oil. If desired, set aside and continue cooking in the oven at a later time.
  6. Cover the casserole dish with aluminum foil and place it in the oven at 200 degrees – on the middle shelf.
  7. Cook for about 15-20 minutes, then remove the aluminum foil for a few minutes and let the cheese brown a little. Serve and enjoy!

Useful additional knowledge

If you want more tomato flavor, you can replace the pesto Verde with pesto Rosso. Or simply put 1-2 pickled dried tomatoes in each bag. Zucchini and tomato rice is a good side dishes. Cook the rice, add the fried zucchini cubes, and season with a little tomato paste, olive oil, salt, and pepper.

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Food

Chicken Fillet in Puff Pastry with Apricots and Gorgonzola

With these delicious chicken fillets in puff pastry, you can cut a fine figure at any party or other celebration for your guests, because this ingenious recipe is very simple despite everything. It is characterized by a wide variety of flavor components.

Especially on festive days, you want to surprise your friends and acquaintances with something special. But this doesn’t have to be complicated at all. This chicken fillet in puff pastry is sophisticated but still captivates with its simplicity and is also delicious and extremely delicate. This is evoked by the tender chicken fillets, sweet apricots, and tangy gorgonzola wrapped in a crispy puff pastry.

Ingredients for 4 persons

– 4 rectangular sheets of frozen puff pastry
– 200 grams of Gorgonzola
– 4 apricots
– 800 g chicken fillet
– 1 egg
– some olive oil for frying
– Salt; pepper
– some breadcrumbs

Preparation

Place the four sheets of puff pastry on a baking tray lined with baking paper so that they can defrost a little. Then fry the chicken fillets (there should be four chicken fillets, each weighing 200 g) in a pan with hot olive oil. Season the chicken fillets on both sides with salt and pepper.
After roasting, spread the chicken fillets on the puff pastry. However, this should be sprinkled with the breadcrumbs beforehand.

Then cover the chicken fillets with the apricots and the gorgonzola. Then a pocket must be formed from the puff pastry that completely encloses the chicken fillets. Press down well with your fingers so that no gorgonzola can spill out. Finally, brush the edges of the puff pastry pockets with the egg. You should whisk it up a little first.

The puff pastry pockets then have to go in the oven for 25 minutes.
A dry red wine is recommended as a drink.

Useful additional knowledge

A delicious salad dressing for leafy salads can be made from the remaining apricots. Simply puree the remaining apricots from the can. Then season them with mustard, vinegar, and oil. A salad can be a delicious and healthy accompaniment to the chicken fillets in puff pastry. Roasted potatoes or delicious almond rice also go well with this. This can easily be fried a little in hot butter with roasted almonds. This gives a particularly delicious aroma.

Fresh apricots can also be used in summer, but you should skin them beforehand. If you want to make a dressing from these apricots, you should add a little sugar.

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Food

Allgau Fillet Pot with Cheese Spaetzle

The traditional Allgäu fillet pot with cheese spaetzle. This recipe is a hit, especially in winter. And also very suitable for special occasions like Christmas.

Ingredients for 4 persons

  • 500 g pork tenderloin
  • 500 g mushrooms (half white, half brown)
  • 1 onion- 1 clove of garlic
  • 250 ml meat stock

  • 1 cup of cream
  • White wine- 500 g flour + some flour for the sauce
  • 5 eggs
  • approx. 150 – 200 ml water
  • 500 g Emmental (grated)
  • 50 – 100 g spicy cheese (e.g. Weißlacker, Romadur, old mountain cheese)
  • Salt pepper

Preparation Allgau fillet pot with cheese spaetzle

  1. Sift the flour into a bowl and add the eggs and about half the water and a pinch of salt.
  2. Stir the batter with a large wooden spoon. Keep adding a dash of water until you get a sticky, viscous dough.
  3. Bring water to a boil in a large saucepan. Along the way, dice the flavorful cheese and set it out in a large, heatproof bowl.
  4. Put some dough in a spaetzle slicer and slice the spaetzle into the boiling water with quick movements.
  5. Now, wait until the water boils. Now alternately layer the hot spaetzle skimmed off with a slotted spoon with the cheese in the bowl. Repeat this step until all the batter is used up. Stir the spaetzle to combine with the cheese. Now place the bowl in the oven at 80° to keep the cheese spaetzle warm.
  6. Cut the fillet into slices about finger-thick and season with salt and pepper on both sides. Finely dice each onion and garlic. Cut the mushrooms into thin slices)
  7. Fry the meat in batches in a coated pan until it is dark brown. Then sauté the diced onions until translucent and add the garlic and mushrooms. Heat the mushrooms until they have lost most of their volume.
  8. Now dust the vegetables with flour until everything is lightly coated. Mix everything together and wait a moment until the flour is lightly browned. Now add the meat stock while continuing to stir. Once the sauce has thickened, you can remove it from the heat. Now stir in the cup of cream (don’t boil it anymore!) and season the sauce with salt, pepper, and white wine.
  9. Now put the pieces of meat back into the pan, including any roast juice that may have escaped, and let them simmer a little.

Useful additional knowledge

Of course, you can just as easily scrape the spaetzle off the board. Use a little less water to make the dough firmer. This makes it stick better to the board.

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