Stuffed Chicken Breast Fillet with Ham and Celery Puree

Ingredients

• 150 g cream cheese
• 1 tbsp freshly chopped herbs (e.g., parsley and chives)
• 0.25 tsp lemon zest
• 1 tsp Pul Biber
• Salt
• 4 chicken breast fillets (about 180 g each)
• black pepper (freshly ground)
• 8 slices Serrano ham (or Parma ham as substitute)
• 1 tbsp Olive Oil

Instructions

1. 1.

   Preheat the oven to 190°C (375°F).

2. 2.

   For the puree, peel and roughly cube celery, then boil in salted water for about 20 minutes until tender.

3. 3.

   In a small bowl mix cream cheese with herbs, lemon zest, Pul Biber, and salt. Wash and pat chicken fillets dry; cut a shallow pocket along each lengthwise and fill with the cheese mixture. Season with a pinch of salt and pepper, then wrap tightly with two slices of ham.

4. 4.

   Place the stuffed fillets on parchment‑lined baking sheet, drizzle with olive oil, and bake for 15–18 minutes until cooked through.

5. 5.

   Drain the boiled celery, return to pot, add milk and butter, and mash with a potato masher. Season with salt, pepper, and nutmeg. Slice the fillets crosswise and serve topped with the celery puree.