Chicken breast stuffed with redcurrent recipe

Chicken Breast stuffed with Redcurrent recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼
Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
450 g | chicken breasts, skinned, boned |
180 g | redcurrents |
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 |
Instructions
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.
Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Chicken breast stuffed with redcurrent recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.