Servings: servings
Filled Chicken Breasts with Spelt Salad
Here's a truly delightful meal; tender chicken breasts with pesto filling – wrapped in crispy bacon and served with a fresh spelt salad.
Ingredients
Stuffed chicken fillets
- 4 pcs. Chicken Fillet
- 60 gram Cream Cheese plain
- 40 gram Red pesto
- 1/2 pcs. Buffalo Mozzarella half a ball, diced
- 4 pcs. Sundried tomatoes diced
- 1 handful Herbs e.g., basil and/or parsley, chopped
- 1 package Bacon in strips
Speltsalad
- 180 gram Spelled Kernels
- 2 pcs. Tomato
- 1 pcs. Avocado
- 1 pcs. Red bell pepper
- 1/2 pcs. Cucumber
Dressing til salaten
- 27 gram Olive Oil
- 15 gram Apple Cider Vinegar
- 5 gram Lemon Juice
- 10.5 gram Honey liquid
- Salt and Pepper a little
Instructions
Filled Chicken Breasts
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Mix all the ingredients for the filling together.
- Cut each chicken breast in half, but without cutting all the way through – creating a pocket in the breast.
- Distribute the filling in the pockets of the breasts and wrap bacon around each breast.
- Fry the breasts in a pan until they are nicely browned on both sides. Then place them in an ovenproof dish and cook in the oven for about 25 minutes until they are fully cooked.
Spelt Salad
- Boil the spelt kernels for about 20 minutes, then drain them.
- Dice the vegetables.
- Mix all the ingredients for the dressing together.
- Toss the spelt kernels, vegetables, and dressing together in a bowl and serve with the chicken.
Notes
