Stuffed with fresh herbs



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

Boneless Chicken recipes

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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