Filled chicken fillet with hokaido

Name: Filled chicken fillet with hokaido
Yield: 4
Ingredients: 1 tsp Coarse salt; 1 small Hokaido (ca. 800 g whole/550 g cleaned); 1 tsp Oil or oil into the spray to hokaido; 1 tbsp Olive oil for chicken marinaden; 1 tsp Pepper blend; 1/2 dl Freshly squeezed lemon juice; 2 tsp Curry; 3 tsp Mild Curry; 4 pcs Chicken fillets (approx. 500 grams); 6 pcs Lemon grass

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Filled chicken fillet with hokaido

1	tsp	Coarse salt
1	small	Hokaido (ca. 800 g whole/550 g cleaned)
1	tsp	Oil or oil into the spray to hokaido
1	tbsp	Olive oil for chicken marinaden
1	tsp	Pepper blend
1/2	dl	Freshly squeezed lemon juice
2	tsp	Curry
3	tsp	Mild Curry
4	pcs	Chicken fillets (approx. 500 grams)
6	pcs	Lemon grass

Instructions for Filled chicken fillet with hokaido

To prepare the Filled chicken fillet with hokaido recipe, please follow these instructions:

Season the lemon grass thoroughly and mix with curry, salt and pepper. Cut a pocket into each chicken fillet and fill it out with lemongrass. Close the pocket with a toothbrush.

Put small holes in the chicken fillets and put the fillets in a freezer together with olive oil and lemon juice. Marinate the chicken in the fridge for a couple of hours.

The fillets were roasted on a slip-light pan in the marinade.

Peel the hokkaido, remove the kernels and cut the "meat" into mundane pieces. Spread the pieces on a baking sheet, spray with oil and sprinkle with curry and a little salt. The hokaido cheeses are baked at 200 ° C for approx. 20 min - until they are soft.

Filled chicken fillet with hokaido

Ingredients for Filled chicken fillet with hokaido

Instructions for Filled chicken fillet with hokaido

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