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Ingredients (2 servings)
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400 g Hendlfilet
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1 Stk. Beinschinken
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100 g Emmentaler mild
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600 g Kartoffelprodukte tiefgekühlt
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Salz, Pfeffer, Öl zum Braten
Preparation
- Preheat the oven and spread the frozen potato products on a baking sheet, then bake in the oven until crispy according to the package instructions.
- Meanwhile, cut the chicken fillets lengthwise to create a pocket, pound them slightly flat, and season both sides with salt and pepper.
- Fill the fillets with the ham and Emmental cheese, fold them shut, and press the edges firmly together.
- Heat plenty of oil in a pan and fry the stuffed chicken fillets over medium heat until golden brown on both sides and the cheese has melted, then serve with the crispy potatoes.
