Chicken breast stuffed with redcurrent recipe
Chicken Breast stuffed with Redcurrent recipe
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|450 g||chicken breasts, skinned, boned|
|130 g||milk cheese|
|120 ml||chicken broth|
|60 ml||white wine|
|60 ml||double cream|
|salt, to taste|
|freshly ground pepper, to taste|
|olive oil for frying|
Mix together 50g of the redcurrants, milk cheese and freshly ground black pepper.
Make deep horizontal cut in the side of each chicken breast to form a pocket. Fill each with a tablespoon of the cheese and redcurrant mixture.
Heat the oil in a frying pan and brown the chicken breasts on both sides. Pour over the stock and wine and bring to the boil. Cover, and simmer for 10 – 15 minutes until tender.
Remove the chicken breasts and keep warm.
Boil the juices until reduced by two thirds. Stir in the cream and remaining redcurrants and simmer for 1 minute. Place chicken on a serving plate and spoon cream and redcurrants over the chicken breasts and serve.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Chicken breast stuffed with redcurrent recipe
Recipe type: xarchivex
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