Cream Cheese-Filled Chicken Fillets - Färskostfyllda kycklingfiléer

CREAM CHEESE-FILLED CHICKEN FILLETS

Färskostfyllda kycklingfiléer

Serves 4

4 chicken fillets

8 sundried tomatoes in oil

5.3 oz cream cheese

½ bunch fresh basil

salt, black pepper

paprika

2 tablespoons butter

1 lb 12 oz new potatoes

4 tomatoes

2 red onions

2 tablespoons olive oil

Pesto butter:

5.3 oz room-tempered butter

3 tablespoons ready-made pesto

10 fresh basil leaves

Topping:

5.3 oz green beans

3½ oz feta cheese

½ bunch fresh basil

Preheat oven to 392F.

Trim the chicken fillets and make a pocket lengthwise in each. Drain the sundried tomatoes and cut them in pieces. Mix tomatoes, cream cheese and basil in a food processor and fill the chicken fillets with this. Secure with toothpicks. Flavor the chicken with salt and pepper and sprinkle with paprika. Heat up the butter in a frying pan and brown the chicken all around.

Scrub the potatoes and split if necessary. Split the tomatoes, peel and cut the onions in wedges. Place chicken, potatoes, tomatoes and onions in an oiled roasting pan and roast just below the middle of the oven for 40 to 45 minutes. 

Pesto butter:

Mix butter, pesto and basil.

Topping:

Trim the beans and boil in lightly salted water for about 2 minutes. Rinse in cold water. Sprinkle them over the roasting pan, crumble the feta cheese and basil over and serve with the pesto butter.

Enjoy!

Bella