Stuffed chicken breasts with truffle and risotto

Stuffed chicken breasts with truffle and risotto

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 719 kcal
, Fat: 42 g
, Carbohydrate: 24 g
, Protein: 59 g


4 people


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

Flavoured stock

5 dl Fine Food Bouillon de légumes
1 dl white wine
2 sprigs rosemary
3 cloves
1 bay leaf


2 tbsp Fine Food Olio di nocciola
1 onion, finely chopped
100 g Fine Food Carnaroli Superfino
1 dl white wine
300 g savoy cabbage, cut into thin slices
40 g Parmesan, grated
1 tbsp butter
salt and pepper to taste

Chicken breasts

100 g cream cheese, plain (e.g. Philadelphia)
2 tsp Fine Food Carpaccio di tartufo nero d'estate, drained, roughly chopped
1 egg yolk
salt and pepper to taste
clarified butter
4 Fine Food Suprême de poulet jaune loué (Pouletbrust)
½ tsp salt
a little pepper

To serve

1 tbsp Fine Food Nocciola Piemonte IGP, coarsely chopped
1 tbsp Fine Food Olio di nocciola
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How it's done

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Flavoured stock

Bring the stock to the boil along with the wine, rosemary, cloves and bay leaf. Reduce the heat, simmer for approx. 10 mins.


Heat the oil in a pan. Sauté the onion, add the rice, sauté until the rice is translucent, stirring constantly. Pour in the wine and reduce completely. Add the cabbage, cook briefly, gradually pour in the hot, flavoured stock, stirring frequently, so that the rice is always just covered with liquid, then simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese and butter, season.

Chicken breasts

Mix the cream cheese with the truffle and egg yolk, season. Using a knife, make a deep incision along the length of the chicken breasts. Stuff the chicken with the filling, secure with toothpicks. Heat the clarified butter in a non-stick frying pan. Season the chicken breasts, fry over a medium heat for approx. 7 mins. on each side.

To serve

Plate up the risotto. Cut the chicken breasts in half, serve on top of the risotto, sprinkle with nuts, drizzle with oil.

Good to know
Tip: For even more flavour, add 1 piece of parmesan (incl. rind) to the stock.


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