User Manual

Poultry and meat 83
Chicken breast fillet with vegetable filling [Index: ]
MCRC00902018_BO_Haenchenbrust_m_Gemuesefuellung-017_F39MCRC00927707_SE_Haenchenbrust_m_Gemuesefuellung-008MCRC00896908_NF_Haenchenbrust_m_Gemuesefuellung-011_RZ0PoultryChickenPreparation methodsRoastingRecipe categoriesPoultry
For 4 servings
Large ovenproof dish
MEAT:
4 chicken breast fillets approx. 200 g each
Sea salt
Pepper, freshly ground
VEGETABLE MIXTURE:
300 g spring onions
200 g red peppers
10 g butter
Salt
Pepper, freshly ground
150 g crème fraîche
FOR POURING:
250 ml poultry stock from a jar
1 tsp honey
MANGE TOUT:
250 g mange touts
1 tsp butter
IN ADDITION:
Cocktail sticks
Per serving
453 kcal, 18 g carbs, 17 g fat, 55 g protein,
1,5 BU
PREPARATION
1. Rinse the chicken breast fillets quickly under cold water and pat dry with kitchen towel. Using a
knife, carefully cut down the side to create a pouch. Season with sea salt and pepper.
2. For the vegetable mixture, trim and wash the spring onions and pepper. Cut the spring onions into
thin rings, and the pepper into cubes around 1 cm in size.
3. Melt the butter in a frying pan. Add the vegetables and sweat them briefly. Season with salt and
pepper. Add crème fraîche and let the vegetable mixture cool down a little.
4. Fill each chicken breast fillet with 2 tbsp of the vegetable mixture, seal with a cocktail stick and
place into the ovenproof dish. Pour in half of the poultry stock and cook as indicated.
5. In the meantime, dissolve the honey in the remaining poultry stock.
6. Wash the mange tout and remove any fibres. Melt a little butter in a frying pan and briefly sweat
the mange tout.
7. After 40 minutes' cooking time, add the remaining vegetable mixture and the mange tout to the
chicken breast fillets. Pour the mixture of honey and poultry stock over and cook until done.
Setting procedure:
Circo-roasting
180 °C
Roasting time: 50-55 minutes
Tip:
Depending on the season, you
could also add fresh shoots to the vegetables
and cook them as well, if necessary.
!
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