Stuffed boneless chicken

Name: Stuffed boneless chicken
Yield: 4
Ingredients: A little pepper; Pepper; Salt; 0.5 bundle Pale celery; ½ Iceberg lettuce; ½-1 tbsp Lemon juice; 1 Yellow bell pepper; 1 Grated Zucchini; 1 Big hefty chicken at ca. 1800 g; 100 g Blue note or other blue cheese; 100 g Walnut kernels; 2 bundle Radishes; 2 tbsp Washed minced parsley; 3 tbsp Walnut oil; 80 g Coarsely grated svendbo cheese (Emmental)

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Stuffed boneless chicken

		A little pepper
		Pepper
		Salt
0.5	bundle	Pale celery
½		Iceberg lettuce
½-1	tbsp	Lemon juice
1		Yellow bell pepper
1		Grated Zucchini
1		Big hefty chicken at ca. 1800 g
100	g	Blue note or other blue cheese
100	g	Walnut kernels
2	bundle	Radishes
2	tbsp	Washed minced parsley
3	tbsp	Walnut oil
80	g	Coarsely grated svendbo cheese (Emmental)

Instructions for Stuffed boneless chicken

To prepare the Stuffed boneless chicken recipe, please follow these instructions:

Cut down along the backbone, cut through by the wing-and lårknogle, so the wings and thighs will be attached to the animal and then follow with a sharp knife around the hull, so one "heeled" coat of the animal.

Mix the two kinds of cheese with chopped parsley and grated squash and walnuts and season with pepper.

The stuffing in the chicken, which is closed with kødnåle or sys and FRY in the oven for 75 minutes at 180 degrees, however, the last 10 minutes at 225 degrees to the skin can become brittle.

Served good bread and a salad of iceberg, radishes, celery and yellow peppers with oil-lemon dressing.

Stuffed boneless chicken

Ingredients for Stuffed boneless chicken

Instructions for Stuffed boneless chicken

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