Stuffed Chicken Patties

For the stuffed chicken patties, first prepare the filling. To do this, wash and clean the carrots and cut into small cubes. Blanch in hot water for about 5 minutes, strain and rinse in cold water. Drain well.

Wash the peppers, remove the seeds and cut into small cubes. Peel the onion, cut into small cubes and fry in melted butter. Remove from heat and mix with diced carrots and peppers, egg, breadcrumbs and minced meat.

Cut off the strips from the chicken fillets that stick out a little. Cut the strips into small cubes and mix them with the prepared stuffing. Season the stuffing with marjoram, salt and pepper. Cut the chicken fillets crosswise with a sharp knife so that a deep pocket is formed.

Then turn the chicken fillets over by hand so that the inside is on the outside. Season inside and out with salt and pepper and spoon stuffing evenly over the top.

Using a kitchen needle and thin spaghetti, hem the edges of the chicken fillet with large stitches. Pull the ends of the spaghetti together to form small pockets. Knot the ends together. Brush the chicken pouches with oil and place in a roasting pan and roast in the preheated oven at 200° C for about 25 minutes. Finally, remove the split from the chicken patties and pour the gravy over the stuffed chicken patties.

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