Stuffed Golden Chicken Breasts
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (each approx 140 g)
- 1 shallot
- 2 Tbsps parsley (freshly chopped)
- 1 Tbsp Tarragon (freshly chopped)
- 1 Tbsp lemon juice
- 0.333 cup butter (room temperature)
- salt
- freshly ground peppers
- 2 Tbsps all-purpose flour
- 2 eggs
- 1 tsp hot Mustard
- 2 cups fresh breadcrumbs (approx.)
- 0.333 cup clarified butter
- 2 cloves garlic cloves
- 3 cups baby Spinach
- 3 Tbsps white wine vinegar (to taste)
- 3 Tbsps olive oil
- 1 pinch sugar
Preparation steps
1.
Wash the chicken breasts and pat dry. Cut a pocket into each chicken breast. Open the pocket up and gently flatten.
2.
Peel and finely chop the shallot. Stir into the butter together with the herbs and lemon juice. Season with salt and pepper. Spread the butter onto one half of the chicken breasts, leaving a 1.5 cm edge. Fold and seal the chicken. Cover and cool for 1 hour in the fridge.
3.
Put the flour onto a plate. Whisk the eggs and mustard in a deep plate. Put the breadcrumbs onto a third plate.
4.
Season the chicken with salt and pepper. Dip each chicken breast in the flour, then into the egg and finally into the breadcrumbs until evenly coated. Fry the chickens in a large heated frying pan in the clarified butter for 4-5 minutes on each side until golden brown. Drain on kitchen paper.
5.
Peel the garlic and cut in half lengthways. Place in a frying pan cut-side down and fry until golden brown. Wash and clean the spinach and pat dry. Mix the vinegar with the oil, salt, sugar and pepper. Pour the dressing over the spinach leaves and toss.
6.
Place the spinach salad onto plates, together with the garlic and chicken and serve.
