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Recipe for 4 people :


- 4 fillets 100g chicken breast

- 2 tablespoons oil

- Salt and curry pimientoa

Stuffing ingredients :

- 400gr of pointed cabbage

- 1 leek

- 1 onion

- 20 gr sobrassada

- Oregano

- 150g chicken breast

Sauce ingredients :

- Parsley . 20g

- 1/ 2 liter of water

- 200g cabbage

- 2 onions

- 150g pumpkin


1. We put the chicken fillets in plastic wrap. Each breast in a piece of film of approximately 50cm . Season with salt , pepper and curry.

2. We had to fill. In a skillet, add the oil and sauté We cabbage and other vegetables that have troceada.Cortamos chicken into strips and fry until golden brown all over . Once cooked the filling, salpimientamos to taste and add the chicken breasts to fill them .

3. We close the paper breasts winding the film like a candy . We try to not squeeze out when cooking.

Preparation for cooking :

1. Preheat a pan with oil . Desliamos breasts and mark the paper in the pan. Once marked in the pan, put in the oven to have a temperature of 160 º. We left about 15 minutes.

Preparing the sauce:

1. In a saucepan put 1/2 liter of water and cook the vegetables 10 minutes. We'll take the vegetables when the water begins to boil. Then remove and drain them .

2. Once drained add salt and grind . We put our cream and assemble the dish.