RECIPE STUFFED CHICKENBREAST
Poultry dishes from Italy for 4 persons
Ingredients
- 4 chickenbreasts
- salt, pepper to taste
- 2 ounces butter
- 3/4 cup chickenstock
- 3/4 cup creme fraiche
- 1 tbsp fresh taragon, minced
- Stuffing
- 3 ounces pancetta, cut up
- 1 tbsp margerine
- 1 clove garlic, minced
- 1/2 pnd fresh spinach, cut up
- 1 red bell pepper, cubed
- 1/4 pnd mozzarella, cubed
- salt and pepper to taste
Preparation
Flatten chickenbreast slightly between foil, slice them open like a roll. Sprinkle with salt and pepper on both sides.
Prepare the stuffing.
Saute pancetta for about 5 mins until crispy. Add garlic and spinach. Saute until spnach is done and no water remains. Leave mixture to cool a little, then add mozzarella and pepper. Add salt and pepper to taste. Stuff the chicken with this mixture and seal with toothpicks.
heat butter and saute chicken on both sides until done, about 15 mins. Take out of pan and add stock to pan reduce to about half and just before serving stir in creme fraiche. Add salt and pepper to taste.
Serve with baked potato and sauce on the side.
Prepare the stuffing.
Saute pancetta for about 5 mins until crispy. Add garlic and spinach. Saute until spnach is done and no water remains. Leave mixture to cool a little, then add mozzarella and pepper. Add salt and pepper to taste. Stuff the chicken with this mixture and seal with toothpicks.
heat butter and saute chicken on both sides until done, about 15 mins. Take out of pan and add stock to pan reduce to about half and just before serving stir in creme fraiche. Add salt and pepper to taste.
Serve with baked potato and sauce on the side.