Stuffed chicken breasts
Instructions
Wash chicken breasts, equalize the pulp (keep by knockouts) and clip with a sharp knife, lengthwise, forming a pocket.
Clean the vegetables: trim the courgettes and carrots; Peel the carrots, wash them and cut them into cubes; check the beans, remove filaments, wash and cut into small pieces; wash the peas.
To blanch the vegetables separately in salted boiling water, drain and keep aside.
Mix the chicken pieces and put them in a bowl; combine the blanched vegetables, egg yolk, a little chopped thyme, a pinch of salt and pepper and mix the ingredients; stuffed chicken breasts with the mixture to the vegetables, recap with a white wire and season with a pinch of salt and pepper.
In a pan to heat the oil, place the chicken breasts, and brown them lively focus causing them to Brown on all sides, add half the white wine and let it evaporate a little; Add the carrot, celery and onion, washed and chopped, divided the remaining thyme and bake in preheated oven at 180 degrees for 15-20 minutes, adding a little broth to half-cooked and irrorandoli occasionally with cooking.
Drain the chicken breasts and keeping them warm.
degrease the cooking, add the vinegar, white wine and let them evaporate lively focus; Add the broth, remove the cooking while stirring with a wooden spoon and let it reduce to half; pass pass sauce and flavour it to taste with a little salt and pepper.
Serve the chicken breasts stuffed with hot sauce and carrot puree and glazed peas.
Ingredients and dosing for 4 persons
- 2 chicken breasts
- 200 g of shelled peas
- 200 g of assorted vegetables (carrots, zucchini and green beans)
- 4 tablespoons of olive oil extra virgin
- 1 egg yolk
- 2 tablespoons of wine vinegar
- 1 glass dry white wine
- 4 sprigs of thyme
- 1/2 onion
- 1/2 stalk of celery
- 1/2 carrot
- 1 tbsp of broth
- Salt
- Pepper