Chicken Breast with Green Beans
Ingredients
- Ingredients
- 4 Chicken breasts (each 150 grams)
- 4 handfuls Fresh herbs (such as watercress, basil, parsley)
- 100 grams Ricotta cheese
- salt
- peppers
- 2 Tbsps lemon juice
- 1 generous pinch lemon zest
- 4 slices Prosciutto
- 4 Tbsps vegetable oil
- 150 milliliters dry white wine
- 100 milliliters Chicken broth
- 250 green Beans
- 2 sprigs Savory
- 250 milliliters Whipped cream
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection.
Rinse the meat, pat dry and cut a pocket in the side. Rinse the herbs and chop finely. Mix in about half the ricotta and season the cream with salt, pepper, lemon juice and zest. Fill the chicken breasts with ricotta and wrap each with a slice of prosciutto. As needed secure with kitchen twine or toothpicks.
Heat the oil in a roasting pan and brown the chicken fillets on all sides. Deglaze with the wine and pour in some broth. Bake in the oven for about 20 minutes.
Meanwhile, trim and rinse the beans. Cook in salt water along with the savory for about 8 minutes.
Take the finished chicken from the roasting pan and let stand briefly. Stir in the cream and the other herbs in the sauce, season with salt and pepper.
Arrange the meat on a plate, serve with the sauce and add the beans. Serve as desired with watercress and mashed potatoes.
