Chicken Breast stuffed with Redcurrent

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450 g	chicken breasts, skinned, boned
180 g	redcurrents
130 g	milk cheese
120 ml	chicken broth
60 ml	white wine
60 ml	double cream
	salt, to taste
	freshly ground pepper, to taste
	olive oil for frying

Method

Mix together 50g of the redcurrants, milk cheese and freshly ground black pepper.

Make deep horizontal cut in the side of each chicken breast to form a pocket. Fill each with a tablespoon of the cheese and redcurrant mixture.

Heat the oil in a frying pan and brown the chicken breasts on both sides. Pour over the stock and wine and bring to the boil. Cover, and simmer for 10 - 15 minutes until tender.

Remove the chicken breasts and keep warm.

Boil the juices until reduced by two thirds. Stir in the cream and remaining redcurrants and simmer for 1 minute. Place chicken on a serving plate and spoon cream and redcurrants over the chicken breasts and serve.

Preparation time:	ca. 30 min
Grade of difficulty:	easy
Calories per portion:	n/a
Released:	24/06/09
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