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Chicken fillets with caramelized carrots

Main dishes
30 min
4 portions


  • Baby carrots HORTEX 1 package
  • Green peas HORTEX 1 package
  • Chicken fillets 2
  • Mint leaves 10


Step 1

Season fillets with salt and pepper. By knife cut fillets  to become ‘pockets’. Cook the peas till tender.

Step 2

Afterwards squeeze them lightly, season with salt and pepper and chopped mint leaves.

Step 3

That way prepared stuffing put into chicken pockets.

Step 4

Fasten them with toothpicks and fry for a couple of minutes on each side or until lightly golden.

Step 5

Transfer into an up to 160°C preheated oven for about 15 minutes. Meanwhile fry the carrots in butter.

Step 6

When they start becoming soft (aldente) add sugar cane and fry for a couple of minutes until they cover up with a thin layer of caramel.

Step 7

Place the carrots on plate and on top put the slantwise cut chicken fillets.

Serve with arugula.

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