Stuffed chicken breast fillets
A tapas variation for all seasons! Here in the recipe we show you the pregnant hinkel for spring, summer, autumn and winter.
Ingredients / Shopping
Depending on the season additionally:
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
+ 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