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Vegetable stew with chicken fillet, Korean carrots and mushrooms
Light, but at the same time rich and spicy chicken fillet stew.
I hadn't cooked stuffed chicken fillets in a long time. And needless to say, it is unrealistically delicious.
Grated chicken fillets with mustard, adjika, salt and pepper. Cut them in the middle - forming a pocket.
Cut the spinach finely, grate 10% cheese (40 g) and mix everything with cream cheese. Add garlic, spices.
The filling is divided into two parts and the fillets are filled. The edges of the fillet are clipped with toothpicks.
Preheat oven to 200 degrees.
Chicken fillets are placed in a lightly greased and heated pan and quickly fry on both sides.
Next, put the chicken fillets in a preheated oven - a container in which a little water is poured and bake for ~ 25 minutes. From time to time sprinkle with liquid from a container containing chicken fillets.
At the very end, sprinkle and fillet 15 g of grated 10% cheese and put it back in the oven for ~ 5 minutes until the cheese melts.
Finished product weight 560
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Light, but at the same time rich and spicy chicken fillet stew.
Aftermath: the "elimination" of cumin cheese continues… :)
Vegetable sauce that will go well with both meat and fish dishes.
Delicious, self-baked sweet fruit bun!
