Stuffed Imperial Chicken Breast
The stuffed imperial chicken breast is a very delicious and easy dish to prepare that can be filled with your preferred ingredients.
Reviewed by Editorial Team of Kiwilimón
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4 comentarios
Ingredients
4
Servings
- 2 chicken breasts, whole
- 400 grams panela cheese
- 100 milliliters whole cream
- parsley, to taste
- 1/2 eggs
- 5 pumpkins, Italian
- 1/4 onions
- paprika, to taste
- salt, to taste
- pepper, to taste
- olive oil
- 150 milliliters chicken broth, for the sauce
- 250 milliliters whole cream, for the sauce
- 50 grams onion, for the sauce
- 50 grams leek, for the sauce
- 100 grams celery, for the sauce
Preparation
4h
0 mins
Low
- Slice the chicken breast and set aside the leftover piece.
- Marinate the steak with paprika, salt, and pepper.
- In a processor, puree the leftover part of the chicken breast; when well crushed, add the cream and parsley. Once well incorporated, add the egg and mix perfectly.
- Spread the puree on the marinated steak, add a piece of cheese, and the zucchini previously cut into sticks and sautéed with a bit of oil, onion, salt, and pepper.
- Roll up the chicken breast and drizzle with a bit of olive oil, then bake until well cooked.
- Drizzle with the cream sauce.
- For the cream sauce: Sauté the onion, celery, and leek. Add the chicken broth; when heated, add the cream and let it warm over low heat (it should not boil), season with salt and pepper to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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