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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Lightly toast the almonds and add to a bowl. Finely chop the parsley and add to the almonds along with the thyme. Add the pressed garlic and the mustard and breadcrumbs. Beat the egg and mix in, season the filling then spoon into a piping bag with a smooth nozzle.
Make 4 crosswise incisions approx. 1 cm in depth into each chicken breast, season with salt. Pipe the filling into the incisions that you have made in the chicken breasts.
Heat the clarified butter in a frying pan. Brown the chicken breasts for approx. 4 mins. with the stuffed side facing down. Turn the breasts and finish cooking over a medium heat for approx. 6 mins.
|Serve with:||Mixed leaf salad.|
Cutting and chopping herbs
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