Stuffed Guinea Fowl Fillets with Small Vegetables Recipe

Ingredients:

• 4 guinea fowl fillets
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup mixed small vegetables (carrots, green beans, cherry tomatoes, etc.)

Directions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together breadcrumbs, Parmesan cheese, parsley, garlic, salt, and black pepper.
3. Place a guinea fowl fillet on a cutting board and pound until flattened to an even thickness. Repeat with remaining fillets.
4. Divide the breadcrumb mixture among the fillets, spreading it evenly and leaving a one-inch border around the edges.
5. Starting from one of the short ends, roll up each fillet and secure with toothpicks.
6. In a large skillet over medium-high heat, heat olive oil. Add rolled-up fillets and cook until browned on all sides, about 8-10 minutes total.
7. Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the internal temperature of the meat reaches 165°F (74°C).
8. While the fillets are baking, prepare the small vegetables by steaming or roasting them to your liking.
9. Serve the stuffed guinea fowl fillets hot with the small vegetables on the side.

Verdict:

These stuffed guinea fowl fillets are a delicious and impressive dish that is perfect for entertaining or special occasions. The combination of the tender meat with the flavorful breadcrumb stuffing is a real winner. The small vegetables provide the perfect complement to the fillets and add an extra colorful touch to the plate.

Serving suggestions:

Serve with a side of herbed risotto or mashed potatoes and a glass of your favorite red wine. Finish with a light and fruity dessert such as a berry tart or lemon sorbet.