Stuffed Chicken Breast and Fennel
Ingredients
- Ingredients
- 1 handful Basil
- 2 garlic cloves
- 50 milliliters olive oil
- 25 grams Pine nuts
- 25 grams Parmesan (freshly grated)
- 3 slices Toast
- salt
- peppers (from the mill)
- 4 Chicken breasts (à 130 g)
- 2 Tbsps liquid butter
- 800 grams Fennel (with green)
- 400 milliliters Vegetable broth
Preparation steps
Rinse the basil and shake dry. Peel the garlic and chop. Blend the basil, garlic, olive oil, pine nuts and parmesan to a pesto. Toast the bread and break into crumbs. Add the toasted bread crumbs with the pesto mix. Season with salt and pepper.
Preheat oven to 180°C (approximately 350°F). Rinse the chicken breasts and pat dry with kitchen paper. Cut a pocket on the side of each fillet and fill in with the pesto. Carefully close with toothpicks. Spread in a baking dish, brush with the melted butter and season with salt and pepper.
Rinse, clean and cut the fennel into strips. Leave the fennel leaves aside for garnish. Boil the vegetable broth in a pot. Cook the stuffed chicken breast fillets in the oven for about 20 minutes. In the meantime, cook the fennel in the broth for about 10 minutes.
Drain the fennel and place on plates. Remove the toothpicks from the chicken breast fillets and halve each fillet obliquely to the filling. Place on the fennel bed and garnish with fennel leaves.
