The stuffed imperial breast is a very rich and easy to prepare dish that can be filled with the ingredients of your preference.
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Ingredients4 portions
Preparation
Filete the breast and remove the piece that is left over.
Marinate the steak with paprika, salt and pepper.
In a processor mash the part of the breast that is left over, when it is well crushed, add the cream and the parsley. When it is well incorporated, add the egg and incorporate perfectly.
Spread the purée on the marinated steak, add a piece of cheese, the zucchini previously cut into sticks and stir-fry with a little oil, onion, salt and pepper.
Roll the breast and dip with a little olive oil and bake until well cooked.
Bathe with the cream sauce.
For the cream sauce: Fry the onion, celery and pore. Add the chicken broth, when hot add the cream and let it heat over low heat (Do not boil), salt and pepper to taste.
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