- 200 g chicken fillet
- 100 g cleaned, deseeded red pepper
- 120 g spinach
- 30 g dry-cured ham
- 2 tbsp sour cream
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Open up the chicken fillet, stuff with pepper and ham, salt lightly and leave for 20 minutes. Pan fry on a moderate heat, towards the end adding spinach, seasoning and 2 tbsp of sour cream.
Serve in a deep bowl using the spinach as a bed for the stuffed fillet.