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Chicken Breast stuffed with Redcurrent
Ingredients
| 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
Preparation time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a
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.
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.
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