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Ingredients (2 servings)
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550 g AIA Hendl-Filet
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100 g Bauernschinken
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100 g Schärdinger Bergbaron
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400 g Bio-Salatkartoffeln
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Öl, Salz, Pfeffer, Paprikapulver
Preparation
- Wash and quarter the potatoes, toss them with a little oil, salt, and pepper on a baking sheet. Bake in the oven at 200 degrees Celsius for 25 minutes.
- Cut the chicken fillets horizontally to form a pocket. Season inside and out with salt, pepper, and paprika powder.
- Stuff each fillet with ham and cheese, then secure the opening with toothpicks if necessary.
- Heat a little oil in a pan and sear the stuffed chicken fillets on both sides until golden brown.
- Place the fillets in the oven with the potatoes for the last 10 to 15 minutes to finish cooking completely.
