Ingredients

600 g chicken breast (4 fillets)

1 Vegeta universal

50 g white flour rough

50 ml oil

50 ml white wine

1 Podravka chicken bouillon

100 ml half-and-half or single cream

For the stuffing:

2 tbsp Podravka Chutney - mild

1 tbsp breadcrumbs

50 g spring onions

1 tsp parsley, chopped

1 egg

We used

Vegeta universal

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons40 min

• 1 Trim the chicken fillets, make a cut in the middle with a small sharp knife and sprinkle with Vegeta universal.
• 2 To make the stuffing, combine chutney, breadcrumbs, finely chopped spring onion and parsley in a bowl, add the egg and mix well.
• 3 Use a piping bag to stuff the chicken fillets and secure them with toothpicks.
• 4 Coat the chicken with flour and fry with a little oil on all sides. Deglaze with white wine, add the water and chicken bouillon, and cook on low heat for about 10 minutes.
• 5 Finish the sauce by adding cream and cooking briefly.
• 6 Serve with potato gnocchi boiled in a large pot of lightly salted water.