250 g (½ lb) breast or thigh boneless chicken
30 ml (2 tbsp. Tablespoons) cream 35% fat or 15% fat, country style
1 shallot dry, finely chopped
5 ml (1 tsp.) Chopped fresh parsley
1 carrot, cut into julienne
1 zucchini, cut into julienne
12 green beans
6 chicken breasts or 12 chicken thighs, boneless (about 750g / 1 ½ lb)
15 ml (1 tbsp. Tablespoons) butter or vegetable oil
125 ml (½ cup) white wine
250 ml (1 cup) cream 35% or 15%, country style
15 ml (1 tbsp. Tablespoons) chopped fresh parsley
15 ml (1 tbsp. Tablespoons) chopped fresh tarragon
15 ml (1 tbsp. Tablespoons) chopped fresh basil
1 clove garlic, finely chopped and degermed
Preparing the stuffing
To prepare the stuffing, chop the chicken breast with your chopper Kitchen Eid. well mix all the stuffing ingredients and refrigerate 20 minutes.
Preparation of chicken
Preheat oven to 180 ° C (350 ° F). Blanch the carrots, zucchini and beans in boiling water for 1 minute. Drain and rinse
Spread stuffing on each breast halves in equal and vegetable garnish. Roll the chicken breasts to fully envelop stuffing, then tie. in a skillet, heat butter over medium-high heat and brown the meatballs.
Place in an ovenproof dish and cook about 20 minutes that is to say, until the juices run clear meat or meat thermometer registers an internal temperature of 80 ° C (175 ° F). Remove from oven, cut the strings and warm.
Meanwhile, in the same pan, add the wine and reduce by half. Stir in cream, herbs and garlic. Season. Cook 2 to 3 minutes.
Slice the rolls in two and serve with cream sauce, braised chicory and Brussels sprouts, if desired.
Preparation: 20 minutes
Cooking time: 30 min
Makes: 6 servings
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