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Ingredients (4 servings)
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600 g Hendl-Innenfilet
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100 g Prosciutto Crudo
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150 g Reibkäse
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800 g Erdäpfel
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4 Stk. Dinkelvollkornweckerl
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Öl, Salz, Pfeffer, Kräuter*
* not included in the price
Offer products at Billa
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Hofstädter »Fair zum Tier!« Hendl-Innenfilet
Hofstädter
Used in recipe: 600 g ≈ 10,27 €
AB 2 PKG. JE
11,98 €
15,40 €
-
clever Prosciutto Crudo
clever
100 g × 1,49 €/100 g
1,49 €
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Schärdinger Reibkäse
Schärdinger
Used in recipe: 150 g ≈ 2,40 €
1 pkg.
2,99 €
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Da komm' ich her! Erdäpfel
Da komm' ich her!
800 g × 0,99 €/kg
0,79 €
1,36 €
-
Ja! Natürlich Bio-Dinkelvollkornweckerl
Ja! Natürlich
4 Stk. × 1,03 €/Stk.
ab 2 Stück je
4,12 €
5,12 €
Preparation
- Preheat the oven to 200 degrees. Wash the potatoes thoroughly, cut into wedges, toss on a baking sheet with some oil, salt, and herbs, and pre-bake for 15 minutes.
- Season the chicken fillets with a little pepper, wrap each with prosciutto, and place them in an ovenproof baking dish.
- Sprinkle the grated cheese evenly over the meat and place the dish in the oven with the potatoes for the last 20 minutes until the cheese is melted and the meat is cooked through.
- Serve the baked chicken fillets together with the crispy oven potatoes and the fresh wholegrain spelt rolls.
