Chicken fillet stuffed with Matijević dry-cured ham and red pepper on a bed of spinach and sour cream

Chicken fillet


  • 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.