Stuffed Chicken Breast
- 1 kilogram turkey breasts
- 100 grams Dried Fruit (cranberries, raisins, figs)
- 50 grams almonds
- 2 centiliters Peach liqueur
- freshly ground peppers
- 2 tablespoons vegetable oil
- 200 milliliters dry white wine
- 250 milliliters chicken stock
- 6 small Endive
- 2 tablespoons butter
- 1 tablespoon sugar
- 250 grams Chestnuts (ready to cook, vacuum packed)
- 3 Star anise
- Cress (for garnish)
Preheat the oven to 180°C (approximately 350°F).
Rinse turkey, pat dry and cut a pocket in the side. Combine dried fruit, almonds and liqueur. Stuff into turkey pocket, secure with kitchen twine and season with salt and pepper. Heat oil in a roasting pan and sear meat on all sides sear. Deglaze with white wine. Add stock and cook in the oven for about 1 hour. Baste meat throughout.
Meanwhile, rinse endive and cut in half, leaving stems intact. Heat butter in a frying pan, add sugar and then endive, cut side down. Let brown for 1-2 minutes. Remove from pan and add along with chestnuts and star anise to the turkey during the last 15 minutes of cooking time.
Remove turkey from oven. Remove and discard kitchen twine. Season pan sauce with salt and pepper. Slice the turkey into thick slices, drizzle with sauce and serve garnished with cress.