Stuffed chicken breasts
Ingredients
for 4 person
| 2 ½ tbsp | ground almonds |
| 1 bunch | flat-leaf parsley |
| 1 tsp | thyme leaf |
| 1 | garlic clove |
| 1 tsp | mustard |
| 2 tbsp | breadcrumbs |
| 1 | egg, beaten |
| ¼ tsp | salt |
| a little | pepper |
| 4 | chicken breasts (each approx. 150 g) |
| ¼ | salt |
| clarified butter, for frying |
How it's done
Filling
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.
Chicken breasts
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.
Fry
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.
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