Stuffed chicken fillet with herb sauce and tagliatelle

Ingredients for Stuffed chicken fillet with herb sauce and tagliatelle

Instructions for Stuffed chicken fillet with herb sauce and tagliatelle

To prepare the Stuffed chicken fillet with herb sauce and tagliatelle recipe, please follow these instructions:

2 chicken fillets into long, thin and drop slices. The discs are added so that they overlap a little over each other on a piece of mikrobølgeovns film (or staniol), to form a square. The 2 remaining fillets cut into smaller pieces and blended to a nice Dad's along with the eggs, salt, nutmeg and Curry. Flødes is added at the end.

Blanchér spinach and press it free from moisture. put the spinach in addition to the square of the chicken fillets. The fine father's lubricated on the spinach. The square rolled tightly together on the filling and put in the oven for approx. rouladen 35 minutes at 180 degrees c. alm. oven.

Cook the 2 dl. down with 1 dl chicken broth. whipping cream until it is smooth. Just before serving is complied with the chopped herbs in. The sauce taken by flared and 25 g cold butter whipped in. Season with salt and pepper.

The pasta is cooked according to instructions. Rinse the salad and nip it in smaller pieces. Bøftomaterne udkernes and cut into small pieces/strips. Just before serving, invert the tomatoes, rucola and pasta in 3 tbsp. hot oil.