pregnant hinkel

Stuffed chicken breast fillets

Pregnant hinkel

A tapas variation for all seasons! Here in the recipe we show you the pregnant hinkel for spring, summer, autumn and winter.

Ingredients / Shopping

  • 4 chicken breast fillets
  • 2 slices of toasted bread
  • 100 g cream cheese
  • salt and pepper

Depending on the season additionally:

  • 1 bunch Peterle, 150 g cheese
  • 1 Pckg./1 glass of dry tomatoes, spring onion, garlic
  • Walnuts, pumpkin, sugar
  • Pear, 150 g blue cheese / raclette cheese

Preparation and tips

Carefully cut a bag into the filet with the knife. These fill depending on the season. Wrap with bacon strips and fix with a number punch if necessary. Cook in a hot pan or on the grill for about 4 minutes from both sides, depending on the thickness / capacity.

The base for the fillings always consists of 100 g cream cheese and 2 slices of toasted bread. This is processed depending on the season with the following possible ingredients to a filling material in the mixer:
In the spring
+ fresh / frozen herbs and 150 g of cheese
In summer
+ with 6 dried tomatoes (if previously dabbed dry with kitchen roll), 1 spring onion, 1 clove of garlic and the double base
In the autumn
+ 50g of walnuts, 100g of pumpkin, 1 tsp of sugar
In the winter
+ 1 cleaned pear (without seeds and peel), 150 g blue cheese or raclette cheese

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