Stuffed Chicken Breast Fillets with Baked Potatoes and Herb Quark
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large potato (s)
- 250 g quark (buttermilk)
- 50 g sour cream
- 100 g yourt (whole milk)
- 0.5 ½ bunch parsley
- salt and pepper
- 1 onion (s)
- 2 stalks thyme
- 2 tablespoon mustard
- Chilli powder
- 0.5 ½ bunch dill
- 0.5 ½ bunch chives
- 4 chicken breast fillet (s)
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and boil them in salted water for 20 minutes. Drain, wrap in aluminum foil and cook on the charcoal for 20 minutes.
- For the herbal quark, mix together the quark, yoghurt and sour cream. Wash the parsley, dill and chives, shake dry and chop finely or cut into rolls. Stir in the herbs, season with salt and pepper.
- Peel and finely chop the onions. Wash the thyme, shake dry and pluck off the leaves, mix both with mustard and chili powder.
- Wash the chicken breast fillets, pat dry and cut a pocket into each. Pour in mustard and onion cream. Seal the meat with wooden skewers, season with salt and pepper and grill on the hot grill for about 30 minutes while turning.
- Serve with baked potatoes and herb quark.
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