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"How does it go? a pinch of salt, a clove of garlic... oh, no... I forgot the rest!" If this is how the preparation of the main course looks in your case, too, from now on, we are giving all of you who boldly delve into culinary adventures a reason to relax!  We have prepared the best recipes you will ever encounter. Surprise your nearest and dearest and show them who the real master chef is!

Chicken Fillet "a la Wellington"

Surprise your nearest and dearest and show them your true inner-chef!
Preparation 
  • Season the fillets with salt and pepper and sprinkle them lightly with garlic powder. Thoroughly rub the seasonings into the meat. Cook the fillets in olive oil in a small skillet over high heat on each side. Remove them from the skillet and let them cool down. 
  • Thoroughly combine the cheese, olives, herbs, egg white and semolina using a mixer. Coat each side of the chicken fillets with this mixture. Roll out the defrosted puff pastry until it is 3 mm thick and cut it into four equal parts.
  • Place a coated fillet on each piece of puff pastry, fold the pastry over the fillet, press out any trapped air, trim off the excess pastry and press the edge with a fork. 
  • Before baking, smear the pastry-coated fillets with beaten egg yolks and make a few light cuts on the upper surface of each pastry-coated fillet with a sharp knife. Bake in a pre-heated oven at 180 °C for approximately 25 minutes. 

Ingredients /    serves 4
4 pieces of Cekin chicken breast fillets
3 tablespoons of olive oil
1 package of frozen pre-made puff pastry sheets
250 gof 'z bregov semi-fat fresh cheese
3 tablespoonsof finely chopped black olives
1 teaspoonof semolina
1/4 teaspoonof chopped parsley
egg whites
1/4 teaspoonof chopped rosemary (better if fresh)
 salt, pepper, garlic powder

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