Chicken Breast Filled with Ribbon Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breasts á 100g
- 8 slices Parma ham
- 8 leaves sage
- 2 tablespoons oil
- salt and pepper
- 250 g ribbon noodles
- 400 g carrot (s)
- 125 ml vegetable stock
- 150 g whipped cream
- 100 ml white wine
- Cheese, grated
- breadcrumbs
- 1 egg (s), including the yolk
Print Recipe
Pin Recipe Instructions
- Make deep cuts in the chicken breast horizontally and lengthways. Fill each fillet with 2 slices of ham and 2-3 sage leaves. Fry in hot oil for about 4 minutes on each side. Season with salt and pepper.
- Cook the pasta for about 8 minutes, drain and pour into an ovenproof dish. Peel the carrots and cut them diagonally into thin slices. Bring the broth, cream and 6 tablespoon white wine to the boil. Add the carrots and cook for about 3 minutes. Season with salt, pepper and nutmeg and pour over the pasta. Put the chicken fillets on top.
- For the crust, mix together the cheese, breadcrumbs, egg yolks and the rest of the wine and spread over the fillets.
- Bake in a preheated oven (225 ° electric stove) for about 15 minutes.
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